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Stuffed Portobello Mushrooms
2 portobello mushrooms
1 pound ground venison or venison sausage
(Substitute 1/2 pound ground beef, 1/2 pound ground pork)
1 cup chopped creole veggies (onion, bell pepper, celery)
1 tbs garlic
cajun seasoning to taste
1/2 cup red wine (My suggestion: Pinot Noir or Cabernet Sauvignon)
Sliced or shredded farmer's cheese

Heat oven to 350.  In a medium skillet over medium heat, brown meat. If you have a lot of grease, drain the meat, reserving about 1 tbs fat in the skillet. Saute the veggies in the fat until wilted, then return the meat to the pan. (If you don't have a lot of grease, that's okay. Don't worry about draining the meat.)

Stir in the garlic and cook until fragrant. Add the cajun seasoning and stir. Add the wine. Let reduce slightly, 5 minutes or less. Remove skillet from heat.

Clean the mushrooms, removing stem and gills. Pat dry with paper towels. Stuff mushroom caps with meat mixture and top with cheese. Bake at 350 for 8-10 minutes or until the cheese is melted and the mushroom has softened a bit.

Serve with the bottle of wine!