Savory ground venison, garlic, cream cheese, and plenty of Parmesan come together inside tender baby bella mushrooms. Finished with a crispy garlic-Parmesan topping, these stuffed mushrooms make a great wild game appetizer, side dish, or game-day snack.
Ingredients
Venison Stuffed Mushrooms
- 1 lb ground venison
- 2 lbs baby bella mushrooms
- 1 tbsp butter
- ½ small onion, diced
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp black pepper
- Salt, to taste
- 2 tbsp fresh parsley, chopped
Garlic Parmesan Topping
- ¼ cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 tbsp butter, melted
- ½ tsp garlic powder
Directions
1. Prep the Mushrooms
Preheat the oven to 375°F.
Remove the stems from the baby bella mushrooms and finely chop them. Set the mushroom caps aside.
2. Cook the Filling
Melt the butter in a skillet over medium heat.
Add the diced onion and chopped mushroom stems. Cook for 3–4 minutes, or until softened.
Add the minced garlic and cook for another 30 seconds.
3. Brown the Venison
Add the ground venison to the skillet and cook until browned.
Stir in the Worcestershire sauce, Italian seasoning, onion powder, black pepper, and salt to taste.
Remove the skillet from the heat and allow the mixture to cool for about 5 minutes.
4. Finish the Filling
Add the cream cheese, Parmesan, mozzarella, and fresh parsley to the venison mixture. Stir until everything is well combined.
5. Stuff the Mushrooms
Arrange the mushroom caps on a baking sheet or baking dish.
Generously fill each mushroom cap with the venison mixture.
6. Add the Garlic Parmesan Topping
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter, and garlic powder.
Sprinkle the mixture evenly over the stuffed mushrooms.
7. Bake
Bake at 375°F for 20–25 minutes, or until the mushrooms are tender and the filling is hot.
For a crispy golden-brown finish, broil for an additional 1–2 minutes. Keep a close eye on them while broiling to prevent burning.
8. Garnish & Serve
Finish with fresh parsley and additional grated Parmesan.
Serve hot and enjoy!
Field to Flame Tip
Don’t throw away those mushroom stems. Finely chopping and cooking them with the onion adds extra mushroom flavor and moisture to the venison filling. For an even crispier finish, give the mushrooms a quick broil right before serving.
