Elk Stuffed Mushroom Appetizers
A popular Hors d’oeuvre is the stuffed mushroom which is an elegant classic appetizer filled with rich and warm ingredients. My crowd-pleaser recipe combines ground elk seasoned with perfumy fennel,
breadcrumbs and Gruyere which is a sweet and salty cheese.
Prep Time10 mins
Cook Time35 mins
- 1 lb ground elk
- 20 mushrooms
- 1 small onion, chopped
- 1/2 cup breadcrumbs
- 1/2 cup Gruyère cheese,
- 2 tsp fresh parsley, chopped
- 1 tsp ground fennel
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1 tsp olive oil
- 2 tbsp unsalted butter, melted
Preheat oven to 400°.
Remove the mushroom stems and wipe the mushroom caps with a towel to remove any dirt. Set mushrooms aside.
Heat a skillet over medium heat and add the olive oil, ground elk, onions, ground fennel, garlic powder and salt. Cook the meat until browned and the onions have softened, about 5 minutes. Add the chopped parsley and remove from heat and let cool slightly.
In a large bowl mix together the elk meat, breadcrumbs and Gruyère cheese. Take each mushroom cap and dip the stem side in melted butter before stuffing with the filling. Set the mushrooms on a sheet pan and bake for 18-20 minutes.