Venison Stuffed Mushrooms Appetizer
Impress your guests with these delectable venison-stuffed mushrooms. The earthy flavor of mushrooms pairs perfectly with the rich, savory venison filling, creating a mouthwatering appetizer that’s sure to be a hit at any gathering.
Topped with a sprinkle of Parmesan and optional mozzarella, these bite-sized delights are both elegant and delicious.
Ingredients:

- Mushrooms:
- 24 large white mushrooms or cremini mushrooms, stems removed and finely chopped
- 1 lb ground venison
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 egg, beaten
- Salt and pepper, to taste
- Optional Topping:
- 1/4 cup grated mozzarella cheese
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Prepare the Mushrooms:
- Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
- Cook the Venison:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and garlic, cooking until softened, about 3 minutes.
- Add the ground venison and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the chopped mushroom stems and cook for an additional 2 minutes.
- Make the Filling:
- Remove the skillet from heat and let it cool slightly.
- In a large bowl, combine the venison mixture with breadcrumbs, grated Parmesan, chopped parsley, and the beaten egg. Mix until well combined.
- Season with salt and pepper to taste.
- Stuff the Mushrooms:
- Fill each mushroom cap with a generous amount of the venison mixture, pressing slightly to pack it in.
- Place the stuffed mushrooms on the prepared baking sheet.
- Optional Topping:
- If desired, sprinkle grated mozzarella cheese over the top of each stuffed mushroom.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is cooked through.
- If using mozzarella cheese, bake until the cheese is melted and golden brown.
- Serve:
- Arrange the stuffed mushrooms on a serving platter and serve warm.


Venison Stuffed Mushrooms
Ingredients
- 24 large white mushrooms or cremini mushrooms stems removed and finely chopped
- 1 lb ground venison
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley chopped
- 1 egg beaten
- Salt and pepper to taste
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
Prepare the Mushrooms:
- Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
Cook the Venison:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and garlic, cooking until softened, about 3 minutes.
- Add the ground venison and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the chopped mushroom stems and cook for an additional 2 minutes.
Make the Filling:
- Remove the skillet from heat and let it cool slightly.
- In a large bowl, combine the venison mixture with breadcrumbs, grated Parmesan, chopped parsley, and the beaten egg. Mix until well combined.
- Season with salt and pepper to taste.
Stuff the Mushrooms:
- Fill each mushroom cap with a generous amount of the venison mixture, pressing slightly to pack it in.
- Place the stuffed mushrooms on the prepared baking sheet.
Optional Topping:
- If desired, sprinkle grated mozzarella cheese over the top of each stuffed mushroom.
Bake:
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is cooked through.
- If using mozzarella cheese, bake until the cheese is melted and golden brown.