BEEFY PORTOBELLOS
 Impress your friends with this easy appetizer.
Servings: 10 - 12 appetizer servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
• 1/2 lb. fully cooked steak strips or fully cooked pot roast, shredded
• 4 whole Portobello mushrooms
• 1 tsp. cajun seasoning
• 1 Tbsp. olive oil
• 1 jalapeno pepper, finely chopped
• 2 green onions, finely chopped
• 1/2 cup Co-Jack cheese, shredded
• 1 Tbsp. parsley, chopped
Instructions:
Clean mushrooms. Remove and save stems. Remove and discard gills.
Brush mushroom caps on both sides with olive oil and 1/2 tsp. 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.
Suggestions:
Use a spoon to scrape gills from underside of mushrooms.
May be cooked in 350°F oven instead of grill.
Recipe courtesy of the Texas Beef Council
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