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Venison-Stuffed Portobello Mushrooms




Source of Recipe


From Member Chirspy


List of Ingredients




6 medium Portobello mushrooms (4-inch diameter)
½-lb. Lean ground venison, crumbled
1 clove garlic, minced
½ cup finely chopped red pepper
1 tablespoon snipped fresh parsley
1 teaspoon fresh thyme leaves
¼ teaspoon crushed red pepper flakes
¼ teaspoon freshly ground black pepper
2 tablespoons Chicken Broth

Recipe



Heat oven to 450 degrees F. Position oven rack in top third of oven. Cut stems off mushrooms flush with cap. Arrange caps on baking sheet, top-side-down. Set aside. Finely chop stems. Set aside.

In 10-inch nonstick skillet, cook venison over medium heat for 5 to 6 minutes, or until meat is no longer pink. Drain. Stir in garlic and chopped mushroom stems. Cook for 3 to 5 minutes, or until stems begin to release liquid, stirring occasionally. Stir in remaining ingredients.

Spoon mixture evenly into mushroom caps. Drizzle Chicken Broth evenly over filling in caps. Bake for 10 to 15 minutes, or until mushrooms are soft. If desire, sprinkle shredded fresh Parmesan cheese over mushrooms during last few minutes of baking.

TIP: Portobello mushrooms are very large, meaty mushrooms with a rich, earthy flavor. I love them I have them alot!


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