Recipe: Elk Stuffed Mushrooms

by
posted on September 28, 2019
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
recipe-elkstuffedmushrooms_lead.jpg

If you’re always looking for something new to prepare with ground venison, try deconstructing a mushroom cheeseburger down to the basics. Portobello mushrooms can grow large and are ideal for stuffing with meat and cheese. The earthy tones of the portobello make a great base for a burger that can be eaten as a stand-alone dish or served in your favorite burger bun.

A layer of bacon and caramelized onion customize the deconstructed burger that will cook and maintain moisture thanks to the mushroom. The portobello will surprise you with a firm, meaty texture that holds up well to heat.

This dish makes an excellent hors d’oeuvre or main course. If you’re looking to show off your wild game culinary skills, this recipe should be added to your arsenal.

Ingredients
• 4 slices bacon, chopped
• 1 yellow onion, sliced
• 1 lb. elk burger
• 4-5 large portobello mushrooms
• salt and pepper, to taste
• 2 cloves garlic, crushed
• ½ teaspoon Hi Mountain Hickory Burger Seasoning
• 3 tablespoons barbecue sauce (Bearded Butcher BBQ Sauce works great)
• 1 egg
• 4-5 slices pepper jack cheese
• olive oil

Directions
1. Dice bacon and fry over medium heat. As the fat renders from the bacon, add the onion slices and sauté until the onion starts to caramelize.
2. Remove stems from large portobello mushrooms and discard. Brush the top of the mushroom caps with olive oil. Place bacon and onion mixture evenly in mushroom caps.
3. Mix elk burger, salt, pepper, garlic, hickory salt, barbecue sauce and egg. Distribute the meat mixture into the mushroom caps evenly. The mixture should fill the mushrooms to the edges of the cap.
4. Grill the mushrooms at 300°F for 20 minutes. Add a slice of cheese to the top and grill for another 10 minutes.
5. Remove the stuffed mushrooms from the grill and let rest for 5 to 10 minutes before eating.

*Smoke Optional
You can also use a Camp Chef pellet smoker to add another layer of flavor to the mushrooms. Set to Hi Smoke for 15 minutes, then turn up the smoker to 300°F for another 15 minutes. Add the cheese to the mushroom caps and continue smoking until cheese is melted and turning brown.

Latest

44 Mag HST LEDE
44 Mag HST LEDE

New for 2025: Federal’s Personal Defense HST .44 Rem. Mag.

Federal Ammunition has recently added a new HST .44 Remington Magnum “Light Magnum” load featuring a specially designed hollow-point bullet, ideal for those seeking HST performance for self-defense with magnum revolvers.

Utah Wildlife Board Updates

The Utah Wildlife Board approved a few new and updated rules, some of which are necessary after recent legislative changes—including the wildlife management area license requirement for certain counties and the new process for regulating hunting guides and outfitters—along with a few other proposals during a public meeting Thursday.

Member's Hunt: A Tale of Two Moose

This month's Member's Hunt comes from John R. Bean of Tucson, Ariz.

Breeding Duck Numbers Decline Again in ND

The North Dakota Game and Fish Department’s 78th-annual spring breeding duck survey conducted in May showed an index of about 2.66-million birds, down from 2.9 million in 2024 and 3.4 million in 2023.

2025-26 Pennsylvania Migratory Game Bird Seasons Set

Pennsylvania’s 2025-26 migratory game bird seasons have been set. There are two significant changes to waterfowl seasons. The regular season daily bag limit for Canada geese in the Atlantic Population Zone has decreased from three to one, and for northern pintail, there will be a flat daily bag limit of three.

New for 2025: Christensen Arms Evoke in 450 Bushmaster

Christensen Arms has announced the release of the Evoke rifle chambered in powerful 450 Bushmaster.

Interests



Get the best of American Hunter delivered to your inbox.