Venison Stuffed Mushrooms Recipes
VENISON STUFFED MUSHROOMS
Steps:
- Combine venison with onion, garlic, nutmeg and poultry seasoning. Refridgerate mixture 12-24 hours. Heat oil in a medium skillet. Pull the stems from mushrooms and chop. Cook meat mixture and mushroom stems until meat is cooked through. Remove from heat. Preheat oven to 350 degrees. Add cream cheese and breadcrumbs to meat mixture. Fill each mushroom top with good mound of meat mixture and bake 15-20 minutes until browned lightly on top. Remove from oven and add a pinch of grated parmessan cheese. Serve warm.
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5/5 (1)Estimated Reading Time 1 min
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- Remove stems from mushrooms, and scoop out dark brown "gills" with a teaspoon while keeping the mushroom cap intact. Preheat oven to 400 degrees.
- Melt butter in a large skillet over medium heat. Add pepper and garlic, and saute for 2 to 3 minutes. Add venison and Italian seasoning, and saute until just cooked. Cool mixture.
- In a medium bowl, combine cooled venison mixture with breadcrumbs, pepper flakes and cheese. Mix well, and season to taste with salt and pepper.
- Divide mixture evenly into 4 parts. Each portion should stuff 4 mushrooms caps (with some left over). Spoon mixture into caps, and place on a lightly greased baking pan. Place in the preheated oven for 6 to 7 minutes or until cheese is melted.
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