Instructions: To make the 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.

To make the 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 12 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.

This recipe yields 6 servings.

Wine Recommendation: This play on the New Orleans Po"Boy creates a fine balance of earthy, meaty flavors with a bit of sassy spice. Try a Dolcetto d"Alba, a charming medium-bodied, fruity red from Italy"s Piemonte region to bring out the flavors and put out the fire.

Beer Recommendation: To bring out the smoky goodness of this dish, go for a Smoked Beer, which is going to elevate the portobella from the earth to the smoke-filled heavens. And give that spicy pork a cigar!

Comments: A charming appetizer with kick.

This recipe can be doubled to feed a bigger crowd.

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