A charming appetizer with kick. This recipe can be doubled to feed a bigger crowd.
Sauce
1 small onion, finely chopped
1 tablespoon olive oil
1/4 cup bread crumbs
1/2 cup chicken broth
1/2 teaspoon dried marjoram
1/4 teaspoon cayenne
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/2 teaspoon cider vinegar
8 ounces ground pork
For the mushrooms:
12 portobella mushroom caps (about 2”
diameter each), stemmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Olive oil for brushing mushrooms
To make the stuffing: In a medium sauté pan over medium heat, cook the onion in the olive oil for 3 to 4 minutes or until tender. Remove from stove and chill completely.
In a medium mixing bowl, combine the bread crumbs and the chicken broth. Add the chilled chopped onion, marjoram, cayenne, paprika, salt, pepper, garlic powder, vinegar, and ground pork. Mix well. Cover and refrigerate until ready to use.
To make the mushrooms: Use a spoon to scrape the black gills out of each mushroom. Season the mushrooms with the salt and pepper. Lightly brush the outside of the mushrooms with olive oil. Divide the pork mixture into 12 equal portions and press one portion into each mushroom. Grill mushrooms stuffing side up over direct low heat, until the stuffing is cooked thoroughly, 15-17 minutes. Serve with fresh tomato sauce or corn relish.
Makes 6 servings
