Venison Sausage Stuffed Mushrooms

• Gluten free

• Meat

  • 1/3 lb Venison hot sausage, ground cooked and crumbled

• Produce

  • 1 8 oz container Baby portobella mushrooms
  • 1/2 cup Onion

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 oz Cheddar cheese
  • 4 oz Cream cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on grumpyshoneybunch.com

Description

Ingredients

• ⅓ lb ground venison hot sausage, cooked and crumbled
• ½ cup onion, diced
• 1-8 oz container baby portobella mushrooms
• ½ cup white wine
• 4 ounces cream cheese, softened
• 2 ounces cheddar cheese, shredded
• Salt and Pepper to taste

Directions

• Preheat oven to 400 degrees.
• Clean mushroom caps and remove stems. Set caps aside and chop stems into small pieces.
• Cook ground venison sausage over medium heat until no longer pink. Remove from skillet and set aside.
• Add onion and mushroom stems to skillet and cook until softened. Slowly add white wine to deglaze pan and simmer until wine has evaporated. Add sausage and cream cheese to skillet and stir to combine. Stir in ½ half of shredded cheddar.
• Spoon filling into mushroom caps. Sprinkle with remaining cheddar and bake in 400 degree oven for 15 - 20 minutes. Remove from oven and serve while hot.