Antelope Stuffed Mushrooms (Photo courtesy of Nevada Foodies)
January 14, 2016
By Nevada Foodies
Print Recipe
You can substitute ground elk or ground venison.
Ingredients
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 Directions
Heat the oven to 375 degrees. 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. 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. 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. 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. 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. For more information about this recipe, please visit: http://www.nevadafoodies.com/antelope-stuffed-mushrooms/
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