Timber 2 Table - Venison Lasagna Stuffed Mushrooms Recipe

Use ground venison in this recipe that works for either an appetizer or main course.

Venison Lasagna Stuffed Mushrooms Recipe

30 Min

Prep Time

45 Min

Cook Time





Looking for a wild-game appetizer or a main course you don't see every day? Like lasagna? Yea, me too. We stuffed these jumbo portabella mushroom caps with lasagna ingredients and baked them till the whole-milk mozzarella was golden brown and bubbly. We even tossed in a few baby spinach leaves to make it sort of healthy.

Serve the mushrooms as a heavy appetizer or as a main course.


8 portabella mushrooms

Meat Sauce

2 pounds ground venison

1 16-ounce can tomato sauce

2 ounces tomato paste

1 cup water

2 tablespoons Italian seasoning

1 tablespoon salt

2 cloves garlic, minced


4 lasagna noodles, cooked al dente

2 cups ricotta cheese

16 ounces whole-milk mozzarella, sliced

baby spinach leaves

8 ounces pepperoni

8 ounces shredded parmesan cheese

Cooking Instructions

Brown the ground venison in a skillet. Add the garlic, Italian seasoning, tomato sauce, tomato paste, salt, and water. Simmer for at least 30 minutes and up to two hours.

Gather ingredients so that you can stuff each mushroom cap.

Start by using a spoon to gently scoop out the gills from the inside of the mushroom caps. Brush the mushrooms on both sides with olive oil. Spoon in meat sauce to almost level with the top of the mushroom.

Top the meat sauce with a section of lasagna noodle and a spoonful of ricotta cheese.