Beefy Portabellas

This recipe is provided by the Texas Beef Council

• Ready In: 20 mins
• Serves: 2
• Yields: 4-6 appetizer servings

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

1. Clean mushrooms; remove and save stems.
2. Remove and discard gills.
3. Brush mushroom caps on both sides with olive oil and 1/2 tsp of the seasoning.
4. Sauté chopped mushroom stems, jalapeños and onions until tender.
5. Remove from heat and add remaining seasoning, beef and cheese.
6. Sprinkle with parsley.
7. Spoon equal amounts into mushroom caps.
8. Grill over medium hot coals for 5 minutes or until mushrooms are soft.
9. Cut into wedges and serve.
10. May be cooked in 350°F oven instead of grill.