Impress your friends with this easy appetizer of stuffed portobello mushroom caps.

Sirloin Portobellos

1/2 pound sirloin, cut into strips 1/8-inch thick and 2-inches long or 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 shredded Colby-Jack cheese
1 tablespoon fresh chopped parsley

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. Chop stems and stir fry with sirloin, jalapenos and onions until sirloin is no longer pink.
4. Remove from heat and add remaining seasoning and cheese. Sprinkle with parsley.
5. Spoon equal amounts into mushroom caps.
6. Grill over medium hot coals for 5 minutes or until mushrooms are soft.
7. Cut into wedges and serve.

Makes 10 to 12 appetizer servings.

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

Tip: You can substitute shoulder steak, top round steak or round tip steak for the sirloin.

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