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Elk Stuffed Portobello Mushrooms

Katie DeLorenzo
Goat cheese and ground elk meat make the perfect filling for meaty portobello mushrooms
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Appetizer, Main Course
Cuisine American
Servings 2
Calories 350 kcal

Ingredients
  

  • 4 Portobello mushrooms
  • Red wine vinegar
  • Balsamic vinegar
  • Worcestershire sauce
  • ½ lb ground elk
  • Garlic salt
  • 2 tbsp onion
  • ¼ bell pepper
  • 1 tbsp garlic
  • 1 cup spinach
  • 1 tbsp basil
  • cup goat cheese
  • Cayenne
  • Smoked paprika
  • Fresh ground pepper

Instructions
 

  • Preheat oven to 375 degrees.
  • Rinse mushrooms and pat dry. Marinate mushrooms for 15 minutes in equal parts red wine vinegar, balsamic vinegar and Worcestershire sauce.
  • Brown ½ pound of ground meat, adding a dash of garlic salt. Place browned meat in a mixing bowl and set aside.
  • 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.
  • Place meat mixture in mushrooms and bake for 15 minutes. Remove from oven and let sit for a few minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 10gProtein: 36gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 92mgSodium: 257mgPotassium: 1135mgFiber: 3gSugar: 6gVitamin A: 2316IUVitamin C: 25mgCalcium: 99mgIron: 5mg
Keyword Elk, Venison
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