This is a tasty way to use up ground venison, something many successful deer hunters seem to have in abundance. I usually end up with more stuffing than I have mushrooms to stuff, which makes for a great little snack while the mushrooms are in the oven. When it comes to ground antlered game, user your imagination. Any recipe that calls for ground beef or pork can be used for ground venison.
- 16 medium mushrooms
- 3 tablespoons butter
- 3 tablespoons red bell pepper (or any color)
- 2 garlic cloves, minced
- 1 1/4 cups ground venison
- 1 tablespoon Italian seasoning
- 1/4 cup breadcrumbs
- pinch red pepper flakes
- 1/2 cup shredded mozzarella cheese
- salt and pepper to taste
- 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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