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: 

  • 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