Stuffed Mushrooms

Short Rib Stuffed Portobello Mushrooms

This recipe is the perfect breakthrough appetizer or side for fall. It is warm, hearty, and super deli-cious. It is made with whole ingredients and is packed with protein.

Prep Time: 30 minutes • Makes 8-10 Servings

Stuffing Ingredients:

q 8-10 Portobello mushrooms q 1 block cream cheese q 1 teaspoon horseradish q 1/2 cup of the short rib broth from your crock pot q 1 stalk green onions q 3/4 cup red onion q 2 teaspoons olive oil

Cooked short ribs:

q 2 lbs. short rib q 1 1/2 box of Kettle & Fire beef broth q 2 teaspoons TOFG steak seasoning q 2 cloves minced garlic q 1/2 cup short rib broth (save it)

Directions:

Combine short ribs, beef broth, steak seasoning, and minced garlic in a crockpot. Cook on low for 8 hours. Save 1/2 cup of broth for the stuffing. When the short rib is done cooking, shred it with two forks. Preheat your oven to 375F. Destem and wash your mushrooms. Brush the inside of the mushrooms with olive oil. In a bowl, combine cream cheese, horseradish, cooked short rib, short rib broth, green onion, and red onion in a bowl. Stuff the mushrooms with the mixture using a tablespoon. Place stuffed mushrooms in the oven for 15-20 min. Enjoy!