Shelly's Recipe

PORTOBELLA MUSHROOMS STUFFED WITH CAJUN PORK

Category: Stuffed Mushrooms

Sauce
1 small onion, finely chopped
1 tbsp olive oil
1/4 cup bread crumbs
1/2 cup chicken broth
1/2 tsp dried marjoram
1/4 tsp cayenne
1/4 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp garlic powder
1/2 tsp cider vinegar
8 oz ground pork

For the mushrooms:
12 portobella mushroom caps (about 2 inch diameter each), stemmed
1/4 tsp salt
1/8 tsp freshly ground black pepper
Olive oil for brushing mushrooms

To make the stuffing: In a medium saute pan over medium heat, cook the onion in the olive oil for 3 to 4 minutes or until tender. Remove from stove and chill completely.

In a medium mixing bowl, combine the bread crumbs and the chicken broth. Add the chilled chopped onion, marjoram, cayenne, paprika, salt, pepper, garlic powder, vinegar, and ground pork. Mix well. Cover and refrigerate until ready to use.

To make the mushrooms: Use a spoon to scrape the black gills out of each mushroom. Season the mushrooms with the salt and pepper. Lightly brush the outside of the mushrooms with olive oil. Divide the pork mixture into 12 equal portions and press one portion into each mushroom. Grill mushrooms stuffing side up over direct low heat, until the stuffing is cooked thoroughly, 15-17 minutes. Serve with fresh tomato sauce or corn relish. Serves 4-6