Name: Jalapeño Venison Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2-3 pounds (907-1361 g) large white, crimini, or baby portabella mushrooms, whole; 1 pound (454 g) ground beef; 1/2 tsp (3 ml). salt; 1/8 tsp (1 ml). black pepper; 1/4 tsp (1 ml). onion powder; 1/4 tsp (1 ml). dried thyme; 3/4 tsp (4 ml). fennel seed; 1/4 tsp (1 ml). cayenne pepper; 1/2 tsp (3 ml). dried oregano; 1 tsp (5 ml). paprika; 1/2 tsp (3 ml). dried basil; 3-4 cloves garlic, crushed; 1 egg; 3 oz (85 g) tomato paste; 1/2 can petite diced tomatoes (strained well), approximate 7 oz. (198 g); 1/2 cup (120 ml) chopped green onion; 1 can sliced green olives (drained), about 4 oz (113 g); 1 1/2 cup (170 g) shredded mozzarella; 1 cup (240 ml) Italian 3 cheese blend (parmesan, Romano, asiago); 1/4 cup (30 g) Italian breadcrumbs

Description

Learn how to make delicious Jalapeño Venison Mushrooms with this easy recipe. Perfect for a savory and spicy dinner option. Click here to get cooking!

Ingredients

2-3 pounds (907-1361 g) large white, crimini, or baby portabella mushrooms, whole
1 pound (454 g) ground beef
1/2 tsp (3 ml). salt
1/8 tsp (1 ml). black pepper
1/4 tsp (1 ml). onion powder
1/4 tsp (1 ml). dried thyme
3/4 tsp (4 ml). fennel seed
1/4 tsp (1 ml). cayenne pepper
1/2 tsp (3 ml). dried oregano
1 tsp (5 ml). paprika
1/2 tsp (3 ml). dried basil
3-4 cloves garlic, crushed
1 egg
3 oz (85 g) tomato paste
1/2 can petite diced tomatoes (strained well), approximate 7 oz. (198 g)
1/2 cup (120 ml) chopped green onion
1 can sliced green olives (drained), about 4 oz (113 g)
1 1/2 cup (170 g) shredded mozzarella
1 cup (240 ml) Italian 3 cheese blend (parmesan, Romano, asiago)
1/4 cup (30 g) Italian breadcrumbs

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Instructions

Set the oven to 375°F to preheat.
Separate the stems from the mushroom tops. Chop the stems finely and put them aside. Lay the mushroom tops on a paper towel with the hollow side facing down to absorb any extra moisture.
Push half a can of tomatoes through a sieve using a bowl or large spoon to extract as much liquid as you can.
Combine the uncooked beef with the dry seasonings. Incorporate the egg, tomato paste, and some vinegar, then mix thoroughly. Add in the crushed garlic, chopped green onions, drained olives, chopped mushroom stems, and both types of cheese. Finally, fold in the Italian breadcrumbs.
Fill the mushroom tops with a generous scoop of the meat mixture, ensuring it fills about three-quarters of the mushroom’s cavity.
Place the stuffed mushrooms in a dark metal baking dish or a cast iron skillet and cook for about 20 to 25 minutes, adjusting for the mushroom size. Enjoy your dish!

Notes

Strain diced tomatoes well to remove excess liquid for a non-watery filling.
Use a dark metal baking dish or cast iron skillet for even cooking and a delicious mushroom crust.
Adjust cooking time based on mushroom size for juicy, tender results.