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
- 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/