You can substitute ground elk or ground venison.
1/2 pound ground antelope
1/4 pound ground Italian sausage
20 to 24 white/brown mushrooms (stems removed)
4 ounces cream cheese, softened
1/2 cup parmesan cheese, grated
1 yellow onion
2 tablespoons butter
1 tablespoon sage leaves chopped
1 teaspoon garlic powder
pinch of salt and pepper
Heat the oven to 375 F degrees.
Peel and then chop parsnips in half inch rounds.
Fill a small pan with water and bring to a boil.
Add chopped parsnips to boiling water and cook until tender about 12-15 minutes.
Drain water and mash with a potato masher.
Heat skillet on medium heat and add 1 tablespoon butter and chopped onion.
Sauté the onion until soft and translucent about 6-7 minutes.
Add ground antelope and sausage to the skillet and cook until browned.
Remove from heat.
In a large bowl add softened cream cheese, parmesan cheese, mashed parsnips, garlic powder, sausage and antelope.
Season with salt and pepper if needed and set aside.
Using the same skillet, re-heat over medium heat.
Melt the remaining butter in the skillet and add chopped sage leaves.
Place the mushrooms top side down and cook for 1 minute.
Turn and cook for another minute.
Place mushrooms on a lined cookie sheet and fill each mushroom cap with a heaping spoonful of antelope filling.
Bake in oven for 25 minutes or until cheese is fully melted.