Portobello Mushrooms Stuffed With Cajun Pork

For Stuffing: In a medium saute pan over medium heat, cook the onion in the olive oil for 3 to 4 minutes or until the onions are tender. Remove from stove and chill completely.

In a medium mixing bowl, combine the bread crumbs and the chicken broth. Add the chilled onions, marjoram, cayenne, paprika, salt, pepper, garlic powder, vinegar, and ground pork. Mix well. Cover and refrigerate until ready to use.

For 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 equal portions and press one portion into each mushroom. Place mushrooms stuffing-side up directly over low heat and grill for 15 to 17 minutes.

Serve with fresh tomato sauce or corn relish.