Antelope-Stuffed Mushrooms

Antelope Stuffed Mushrooms (Photo courtesy of Nevada Foodies)

The subtle sweetness of mashed parsnips mixed with the flavor of ground antelope and sausage make these stuffed mushrooms a surefire hit

You can substitute ground elk or ground venison.


  • 1/2 pound ground antelope
  • 1/4 pound ground Italian sausage
  • 20 to 24 white/brown mushrooms (stems removed)
  • 4 ounces cream cheese, softened
  • 1/2 cup parmesan cheese, grated
  • 4 parsnips
  • 1 yellow onion
  • 2 tablespoons butter
  • 1 tablespoon sage leaves chopped
  • 1 teaspoon garlic powder
  • pinch of salt and pepper


  1. Heat the oven to 375 degrees.
  2. Peel and then chop parsnips in half inch rounds. Fill a small pan with water and bring to a boil. Add chopped parsnips to boiling water and cook until tender about 12-15 minutes. Drain water and mash with a potato masher.
  3. Heat skillet on medium heat and add 1 tablespoon butter and chopped onion. Sauté the onion until soft and translucent about 6-7 minutes. Add ground antelope and sausage to the skillet and cook until browned. Remove from heat.
  4. In a large bowl add softened cream cheese, parmesan cheese, mashed parsnips, garlic powder, sausage and antelope. Season with salt and pepper if needed and set aside.
  5. Using the same skillet, re-heat over medium heat. Melt the remaining butter in the skillet and add chopped sage leaves. Place the mushrooms top side down and cook for 1 minute. Turn and cook for another minute.
  6. Place mushrooms on a lined cookie sheet and fill each mushroom cap with a heaping spoonful of antelope filling. Bake in oven for 25 minutes or until cheese is fully melted.

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