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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Elk Meatloaf Stuffed Mushrooms Recipe

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This recipe for Elk Meatloaf Stuffed Mushrooms is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14-16 whole fresh mushrooms, stems removed
leftover elk meatloaf, about 1 1/2 cups
4 ounces cream cheese, softened
1/2 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese
2 tablespoons b
Directions:
Directions:
Preheat oven to 400°F. Clean mushrooms and remove
stems. Heat an oven proof skillet over medium heat and
melt 2 tablespoons butter. Set mushroom caps upside
down in butter and cook for about 30 seconds. Turn and
repeat. Remove the skillet from heat.

In a bowl, mix together left over meatloaf with softened
cream cheese, Mozzarella and Parmesan cheeses. The
mixture should be very thick. Fill each mushroom cap
generously with the stuffing. Bake for 20 minutes in oven
or until the filling is heated through, cheese is melted
and the tops are golden

 

 

 

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