• 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
  • teaspoon garlic powder
  • ½ teaspoon cider vinegar
  • 8 ounces ground pork
  • For the mushrooms:
  • 12 portobello mushrooms caps, stemmed
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • olive oil, for brushing
  • mushrooms


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"




Appetizers, Cajun, Pork, Vegetables

MacGourmet downloadPortobello Mushrooms Stuffed with Cajun Pork. To import, drag image to your MacGourmet recipe box.


6 servings