Elk Stuffed Mushrooms with Sweet Onion and Smoked Mozzarella

• 1 cup Cooked Ground Elk
• 1 whole Sweet Onion
• 1 Tablespoon Olive Oil
• 1 Tablespoon Garlic Powder
• 1 cup Smoked Mozzarella Cheese
• 1/2 cups Mozzarella Cheese
• 2 Tablespoons Butter
• 25 whole Mushrooms
• 1 teaspoon Salt
• 5 sprigs Thyme

1. 1) Slice sweet onion in large pieces about 1/4 inch thick.
2. Brush with olive oil, season with salt and cook direct on barbeque.
3. Turn every 2-3 minutes for roughly 10 minutes or until the onion becomes soft.
4. 2) In a food processor add the pre-cooked elk meat, grilled onion and garlic powder.
5. Pulse ingredients together for approximately 5-10 seconds.
6. Remove and put into a bowl combining the meat mixture and both mozzarella cheeses.
7. Gently stir together and set aside.
8. 3) Melt 2 tablespoons butter in skillet over medium heat.
9. Add all mushrooms top side down, and cook for 1-2 minutes.
10. Flip all mushrooms and cook for another minute.
11. Remove from skillet and place top side down on a cookie sheet.
12. 4) Spoon roughly 1 tablespoon of stuffing into each mushroom cap and top off with some fresh thyme.
13. Bake mushrooms in pre-heated oven at 375 for 10-12 minutes or until cheese is melted.
14. Remove from oven and enjoy!

elk, sweet onion, olive oil, garlic, mozzarella cheese, mozzarella cheese, butter, mushrooms, salt, thyme

Taken from tastykitchen.com/recipes/appetizers-and-snacks/elk-stuffed-mushrooms-with-sweet-onion-and-smoked-mozzarella/ (may not work)