Antelope-Stuffed Mushrooms

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

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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Antelope-Stuffed Mushrooms

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

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