Portobella Mushrooms Stuffed With Cajun Pork

Directions

1. To make the Stuffing: In a medium saute/fry pan over medium heat, cook the onion in the extra virgin olive oil for 3 to 4 min or possibly till the onions are tender. Remove from stove and refrigeratecompletely.
2. In a medium mixing bowl, combine the bread crumbs and the chicken broth. Add in the chilled onions, marjoram, cayenne, paprika, salt, pepper, garlic pwdr, vinegar, and grnd pork. Mix well. Cover and chill till ready to use.
3. 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 extra virgin olive oil.
4. Divide the pork mix into 12 equal portions and press one portion into each mushroom. Place mushrooms stuffing-side up directly over low heat and grill for 15 to 17 min. Serve with fresh tomato sauce or possibly corn relish.
5. This recipe yields 6 servings.
6. Wine Recommendation: This play on the New Orleans Po"Boy creates a fine balance of earthy, meaty flavors with a bit of sassy spice. Try a Dolcetto d"Alba, a charming medium-bodied, fruity red from Italy"s Piemonte region to bring out the flavors and put out the fire.
7. Beer Recommendation: To bring out the smoky goodness of this dish, go for a Smoked Beer, that is going to elevate the portobella from the earth to the smoke-filled heavens. And give which spicy pork a cigar!
8. Comments: A charming appetizer with kick.
9. This recipe can be doubled to feed a bigger crowd.