Beefy Portobellos with Melted
Cheese
Ingredients
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
Co-Jack cheese, shredded
1
tablespoon parsley, chopped
Preparation
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, jalapenos 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.
Tip: Use a
spoon to scrape gills from underside of mushrooms.
Tip: May
be cooked in 350°F (175°C) oven instead of grill.
Barbecue Recipes
Chicken
- Beef - Veg - Lamb - Pork - Steak - Desserts - Ribs
Marinades
- Appetisers - Sauces - Rubs
BBQ Search Engine
|
