- For the stuffing:
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- ¼ cup bread crumbs
- ½ cup chicken broth
- ½ teaspoon dried marjoram
- ¼ teaspoon cayenne
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon garlic powder
- ½ teaspoon cider vinegar
- 8 ounces ground pork
- For the mushrooms:
- 12 portobello mushrooms caps, stemmed
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- olive oil, for brushing
- mushrooms
ingredients
directions
1. USE DIRECT METHOD |
2. To make the stuffing: In a medium sauté pan over medium heat, cook the |
3. onion in the olive oil for 3 to 4 minutes or until the onions are tender. |
4. Remove from stove and chill completely. |
5. In a medium mixing bowl, combine the bread crumbs and the chicken broth. |
6. Add the chilled onions, marjoram, cayenne, paprika, salt, pepper, garlic |
7. powder, vinegar, and ground pork. Mix well. Cover and refrigerate until |
8. ready to use. |
9. To make the mushrooms: Use a spoon to scrape the black gills out of each |
10. mushroom. Season the mushrooms with the salt and pepper. Lightly brush the |
11. outside of the mushrooms with olive oil. |
12. Divide the pork mixture into 12 equal portions and press one portion into |
13. each mushroom. Place mushrooms stuffing side up directly over low heat and |
14. grill for 15-17 minutes. Serve with fresh tomato sauce or corn relish. |
15. Source: |
16. "Weber Web Site" |
Categories
Web
Keywords
Appetizers, Cajun, Pork, Vegetables
