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Antelope-Stuffed Mushrooms

Antelope Stuffed Mushrooms

Antelope-Stuffed Mushrooms

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 F 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.

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