Elk Stuffed Portobello Mushrooms

Elk Stuffed Portobello Mushrooms

By Ambassador Katie DeLorenzo


Portobello Mushrooms

Red wine vinegar

Balsamic vinegar

Worchestire sauce

½ pound ground meat

Garlic salt

2 tbsp onion

¼ bell pepper

1 tbsp garlic

1 cup spinach

1 tbsp basil (fresh or dried)

⅓ cup goat cheese


Smoked paprika

Fresh ground pepper


  1. Preheat oven to 375 degrees.
  2. Rinse mushrooms and pat dry. Marinate mushrooms for 15 minutes in equal parts red wine vinegar, balsamic vinegar and worcestershire sauce.
  3. Brown ½ pound of ground meat, adding a dash of garlic salt. Place browned meat in a mixing bowl and set aside.
  4. Sauté onion, bell pepper, garlic, spinach, basil. After sautéing, mix with the meat. Add goat cheese and a pinch of cayenne, smoked paprika, and fresh ground pepper.
  5. Place meat mixture in mushrooms and bake for 15 minutes. Remove from oven and let sit for a few minutes before serving.
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