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Grilled Venison Orecchiette Stroganoff Stuffed Portobellos

Grilled Venison Orecchiette Stroganoff Stuffed Portobellos

A large stroganoff stuffed portobello mushroom

“We’re not sure that you could stuff any more deliciousness into this dish! It starts off with “all of the butter” and ends up loaded into a portobello mushroom cap. We won’t blame you if you eat them before the parsley garnish makes it on the plate.” – Hunt to Eat staff

Grilled Venison Orecchiette Stroganoff Stuffed Portobellos

Rachelle Schrute
Wild game meets comfort food in this incredible venison recipe
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4
Calories 794 kcal

Ingredients
  

  • All the butter
  • Montana Mex Mild Chile Seasoning
  • 1 lb ground venison
  • 1 clove garlic minced
  • 1 can cream of mushroom soup condensed
  • Mushrooms sliced
  • 4 whole portobello mushrooms deveined and stemmed
  • ¾ tsp paprika
  • ¼ tsp pepper
  • ½ cup sour cream
  • 4 cups orecchiette pasta
  • Fresh shaved Parmesan
  • Fresh chopped parsley

Instructions
 

  • Bring seasoned water to a boil. Get that pasta cookin'!
  • In a hot & heavily buttered cast iron pan, sauté up a heap o’ shrooms with garlic. Brown that venison while you’re at it to a caramelized crisp. Season with salt and pepper.
  • Combine the two and cover 'em with the soup, sour cream & milk. Season with pepper and paprika.
  • Butter up those portobellos and get the grill raging. Toss in a layer of pasta, then your meaty, mushroomy, deliciousness. Top it off with some fresh shaved parm, curly parsley, and finish her off with Montana Mex mild chili seasoning.
  • Onto the grill until it’s all melty and gooey and awesome.
  • Eat.

Nutrition

Calories: 794kcalCarbohydrates: 66gProtein: 42gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 170mgSodium: 866mgPotassium: 1178mgFiber: 4gSugar: 6gVitamin A: 918IUVitamin C: 3mgCalcium: 76mgIron: 5mg
Keyword Venison
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