Beefy Portabellas
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
4-6 appetizer servings
- Serves:
- 2
ingredients
- 1⁄2 lb fully cooked steak, cut in strips
- 4 whole portabella mushrooms
- 1 teaspoon cajun seasoning
- 1 tablespoon olive oil
- 1 jalapeno pepper, finely chopped
- 2 green onions, finely chopped
- 1⁄2 cup monterey jack cheese, shredded
- 1 tablespoon parsley, chopped
directions
- 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.
- 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.
- May be cooked in 350°F oven instead of grill.
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RECIPE SUBMITTED BY
Alaska Marilyn
Fairbanks, 40
<p>I live in the far North where it's daylight 24 hours in the summer and dark for about 20 hours per day in the winter. I work for State Forestry during the summer as a support dispatcher. Since our fire season starts in late May to early June and ends by the first of August, I then go to the lower 48 for fires there. I get to do a lot of traveling that way, even though it is a work assignment. I usually buy a cookbook from whatever part of the country I visit. During the winter I don't do much, outside of going to Mexico for a few months. I love to cook and winter is the perfect time for me, since I'm too busy in the summer, working 12 hours a day, seven days a week. We barbecue in the winter up until it gets about -25. I love to try new recipes and share recipes.</p>