Impress your friends with this easy appetizer of cooked beef steak-stuffed portobello (sometimes called portobella) mushrooms.

Beefy Portobellos

1/2 pound fully cooked steak strips or fully cooked pot roast, shredded
4 whole Portobello mushrooms
1 teaspoon cajun seasoning
1 tablespoon olive oil
1 jalapeno pepper, finely chopped
2 green onions, finely chopped
1/2 cup colby-Jack cheese, shredded
1 tablespoon parsley, chopped

1. Clean mushrooms. Remove and save stems. Remove and discard gills.
2. Brush mushroom caps on both sides with olive oil and 1/2 teaspoon of the seasoning.
3. Heat beef according to package directions.
4. Sauté chopped mushroom stems, jalapenos and onions until tender.
5. Remove from heat and add remaining seasoning, beef and cheese. Sprinkle with parsley.
6. Spoon equal amounts into mushroom caps.
7. Grill over medium hot coals for 5 minutes or until mushrooms are soft.
8. Cut into wedges and serve.

Makes 10 to 12 appetizer servings.

Tip: Use a spoon to scrape gills from underside of mushrooms.

Tip: May be cooked in 350°F (175°C) oven instead of grill.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.