Foodie Friday: Venison-Stuffed Mushrooms

This keto-friendly recipe reminds me a bit of cheesy breadsticks, but without the carbs and with one of my favorite foods — bacon! We used baby bella mushrooms when we tested this recipe, but a larger mushroom would fit a lot more toppings. If you have a lot of ground venison left over in your freezer, this recipe is a great option and it requires very little ingredients.

We used baby bella mushrooms in this photo, but a larger mushroom would fit even more gooey cheese, sizzlin’ bacon and, of course, some delicious venison. Photo courtesy of David Gilane. Recipe submitted by Dan Dunlap.

Ingredients

1 pound ground venison

3 twelve packs of large mushrooms

1/2 pound crispy bacon (crumbled)

6 ounces shredded mozzarella cheese

Salt and pepper, to taste

Directions

Rinse mushrooms and set aside to dry. Remove stems if necessary. Cut bacon into small pieces, then cook in a cast iron skillet until done. Remove bacon from the skillet and set aside. Leave bacon grease in the pan. Place ground venison in the same skillet and season with salt and pepper. Cook until done. Remove venison from the skillet and mix with the cooked bacon. Stuff the venison and bacon mixture into the mushroom caps and top with mozzarella cheese. Place in the skillet with the lid on and cook on low heat until mushrooms are soft.