I made these mushrooms three different days during the Thanksgiving Holiday Season. The subtle sweetness of the mashed parsnips mixed together with the flavor of the ground antelope and sausage really make these stuffed mushrooms a sure fire hit! You can also substitute ground elk or ground venison.
- 1/2 pounds ground antelope
- 1/4 pounds ground Italian sausage
- 20-24 white/brown mushrooms, stems removed
- 4 ounce cream cheese softened
- 1/2 cup Parmesan cheese, grated
- 4 parsnips
- 1 yellow onion, finely chopped
- 2 tablespoons butter
- 1 tablespoon sage leaves, chopped
- 1 teaspoon garlic powder
- salt, to taste
Heat the oven to 375 degrees. Peel and then chop parsnips in half inch rounds. Fill a small pan with water and bring to a boil. Add chopped parsnips to boiling water and cook until tender. Drain water and mash with a potato masher. Heat skillet over medium heat and add 1 tablespoon butter and chopped onion. Sauté the onion until translucent. Add ground antelope and sausage to the skillet and cook until browned. Remove from heat. In a large bowl add softened cream cheese, Parmesan cheese, mashed parsnips, garlic powder, sausage and antelope. Season with salt and pepper if needed and set aside. Using the same skillet, heat over medium heat. Melt the remaining butter and add chopped sage leaves. Place the mushrooms top side down and cook for 1 minute. Turn and cook for another minute. Place mushrooms on a lined cookie sheet and fill each mushroom cap with a heaping spoonful of antelope filling. Bake in oven for 25 minutes or until cheese is fully melted.