Venison Stuffed Mushroom Caps

Buy “The Hunting Widow’s Guide to Great Venison Cooking” today

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Try this easy venison appetizer at your next party—it is a crowd pleaser every time!

venison stuffed mushroom caps

Recipe: Stuffed Mushroom Caps


  • 1/2 lb ground venison
  • 2 tbs olive oil
  • 1/4 tsp allspice, ground
  • 1/2 tsp garlic powder
  • 1/2 tbs dried parsley
  • pepper salt
  • 2 packages Crimini (Baby Bella) or white mushrooms


  1. Preheat oven to 375°.
  2. Mix the venison, oil, and spices in a bowl. Set aside.
  3. Wash the mushrooms and pat dry with towel.
  4. Remove the mushroom stems by gently twisting and pulling.
  5. Place the mushroom caps in a baking dish and spoon the meat mixture into the caps. Put enough meat in each cap so that the meat peeks over the top.
  6. Bake for 15 to 20 minutes, until meat is cooked through. Serve immediately.

Cooking time (duration): 15

Meal type: hors d’oerves

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

2 Comments on “Venison Stuffed Mushroom Caps

  1. Pingback: Wine of the Week; 2008 Castello di Amorosa La Castellana - ENOFYLZ Wine Blog

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