Impress your friends with this easy appetizer of cooked beef steak-stuffed portobello (sometimes called portobella) mushrooms.
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 jalapeño pepper, finely chopped
2 green onions, finely chopped
1/2 cup colby-Jack cheese, shredded
1 tablespoon parsley, chopped
- Clean mushrooms. Remove and save stems. Remove and discard gills. Brush mushroom caps on both sides with olive oil and 1/2 teaspoon of the seasoning.
- Heat beef according to package directions.
- Sauté chopped mushroom stems, jalapeños and onions until tender.
- Remove from heat and add remaining seasoning, beef and cheese. Sprinkle with parsley.
- Spoon equal amounts into mushroom caps.
- Grill over medium hot coals for 5 minutes or until mushrooms are soft.
- Cut into wedges and serve.
Makes 10 to 12 appetizer servings.
- Use a spoon to scrape gills from underside of mushrooms.
- May be cooked in 350°F (175°C) oven instead of grill.
Recipe courtesy of Texas Beef Council.