It’s a new Colts football season and that means that it’s tailgating season! Just like last year, the Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. We want to see some creativity and of course plenty of pork! What something to sweeten the deal? How about a year supply of bacon! Yes, the grand prize winner will receive a year supply of bacon. The weekly winners will receive a prize package consisting of a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD.
This week’s winning recipe comes from Sherry P. of Huntingburg, IN who takes a already delicious portobello mushrooms and STUFFS them with pork! These stuffed mushrooms aren’t your typical tailgate food, but anything that you combines sausage and TWO kinds of cheeses has to be good.
20-25 medium portobello mushrooms
1/2 lb Italian Sausage, browned and drained
1/2 cup chopped spinach
8 oz cream cheese, softened
8 oz mozzarella cheese
1/4 cup balsamic vinegar
1/2 teas. basil
1/4 teas white pepper
Clean mushrooms, removing stems and fins. Cup side up, brush mushrooms with balsamic vinegar. Mix the spinach, cheeses, basil & white pepper. It works best to heat this a little so it stays together better. Put a teaspoon of sausage in each mushroom cup, top with cheese mixture. Grill or bake, until cheese is melted . Enjoy.
Thanks for sharing Sherry! Think your tailgate recipe is better? Enter it here.
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