Here’s a delicious, healthy finger-food recipe from Jenny Craig’s
Savor the Season cookbook that would be perfect to serve with cocktails.

Sirloin Portobello Mushrooms

4 whole Portobello mushrooms
1 Tbl olive oil
1 tsp Cajun seasoning
½ lb. sirloin, cut into ½-in thick and 2-in long strips
1 jalapeno pepper
2 green onions, finely chopped
½ cup Colby Jack cheese, shredded
1 Tbl parsley, chopped

Clean mushrooms. Remove and save stems. Remove and discard gills. Brush mushroom caps on both sides with olive oil and ½ teaspoon of the seasoning. Chop stems and stir-fry with sirloin, jalapeno pepper and onions until sirloin is no longer pink.  Remove from heat and add remaining seasoning and cheese. Sprinkle with parsley.  Spoon equal amounts into mushroom caps. Grill over hot coals or broil for 5 minutes or until mushrooms are soft. Cut into wedges and serve.

Yield: 12 servings. Per serving: 61 calories, 1g carbohydrate, 6g protein, 4ag fat

Used with permission

Edited by Patricia D. Sherman

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