Looking for a ‘Sure Thing’ when impressing dinner guests? Make this: Elk sausage stuffed baby portabella mushrooms with barbequed sweet onion and smokey gouda! Top each one off with a few small chives and Walla – Perfection!
INGREDIENTS
- 1 cup cooked elk sausage
- 2 tablespoons butter
- 35-40 baby portabella mushrooms
- 1/2 sweet onion
- 1 tablespoon garlic powder
- 1 cup shredded smoked gouda cheese
- fresh chives
- salt
Makes approximately 35-40
DIRECTIONS
1) Slice sweet onion in large pieces about ¼ inch thick. Season with olive oil, salt and cook direct on barbeque. Turn every 2-3 minutes for roughly 10 minutes or until the onion becomes soft.
2) In a food processor add elk meat, onion and garlic powder. Pulse ingredients together for approximately 5-10 seconds. Remove and add to bowl combining the meat mixture and grated gouda cheese. Gently stir together and set aside.
3) Melt 2 tablespoons butter in skillet over medium heat. Add all mushrooms top side down, and cook for 1-2 minutes. Flip all mushrooms and cook for another minute. Remove from skillet and place top side down on a cookie sheet.
4) Spoon roughly 1 tablespoon of stuffing into each mushroom cap and top off with some fresh chives. Cook mushrooms for 13-15 minutes or until cheese has melted. Remove from oven and enjoy!
