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
- 8-10 Portobello mushrooms
- 1 block cream cheese
- 1 teaspoon horseradish
- 1/2 cup of the short rib broth from your crock pot
- 1 stalk green onions
- 3/4 cup red onion
- 2 teaspoons olive oil
Cooked short ribs:
- 2 lbs. short rib
- 1 1/2 box of Kettle & Fire beef broth
- 2 teaspoons TOFG steak seasoning
- 2 cloves minced garlic
- 1/2 cup short rib broth (save it)
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. De-stem 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!
Emilee Hudsmith McKinney is a recipe developer, workout enthusiast, and creator of Take Off For Good seasonings. To learn more, visit @takeoffforgood on Instagram, or Takeoffforgood.com.