Cheesy Bison and Shallot Stuffed Portabella Mushrooms Topped with Zucchini and Parmesan

I was recently inspired to make these Stuffed Mushrooms when reading a fellow foodies blog post last week from Rufus’ Food and Spirits Guide. I had been thinking about stuffing some for about a month and when I saw his post, it sealed the deal. 🙂 I served them with some saffron and tomato rice and some sauteed Swiss Chard. It was a great meal, I’m sure Evan will be asking for this one again…

Also I’d like to thank you all for voting for me in the Marx Foods Fregola Dessert Challenge, I won! Now for the hard part… picking out $100 worth of Marx foods, Aye!!! All the amazing choices!!! 🙂 To say thank you I’d like to share with you a way to get your own free samples, Marx Foods is freakin’ AWESOME!

If you are interested, email Katie: kwallace at marxfoods dot com.   Include in your email your address, full name and blog URL.

Supplies are limited, so first come first served.  And, you don’t really have to be a blogger … if you promise to put the ingredients to good use and take your culinary game to the next level, then they will send some to you anyway.

Prep: 20 min

Cook Time: 2o min

Serves: 2

Ingredients:

• 1/2 lb Fresh bison, ground.
• 1/8 C. Minced Shallots
• 1 Clove of garlic, minced
• 2 Large portabella mushrooms
• 3/4 C. Cheese blend, I used provolone, swiss, asiago, and white cheddar.
• 1/2 C. Light sour cream
• 2 TBS. Parmesan Reggiano , (the good kind please).
• 1 Small Zucchini, sliced in thin circles.
• 1/2 TBS. Butter
• 1/2 tsp. Sea Salt
• 1/2 tsp. Pepper
• 1 tsp. Zestybeandog Fine Herb Blend

Instructions:

1. Pre-Heat Oven to 350 degrees F.
2. In a medium skillet, brown bison, shallots, and garlic until cooked.
3. Add in sour cream, most of the cheese blend (save a couple pinches to top the meat on you place in mushroom), and spices, mix well.
4. Wash off mushrooms if need be. Transfer meat mixture into mushrooms. Put remaining blend cheese on top.
5. Heat same skillet back up to high (should still be hot) and add butter, and brown zucchini rounds and flip and repeat.
6. Top mushrooms with zucchini’s (about 5-6 per mushroom). Then sprinkle a TBS of parm on top of each.
7. Bake for about 20 min.

Enjoy and cheers!

Bison Penne Bake with Spinach, Onions, Mushrooms, and Garlic

Prep: 10 -15 min

Cook: 30 min

Serves: 6

Ingredients:

• 1 lb Bison
• 1/2 lb of whole wheat penne pasta
• 1 C Ricotta
• 1 C mozzarella
• 2 C Tomato puree
• 1/2 medium yellow onion, chopped
• 4 mushrooms, chopped
• 2 cups baby spinach
• 3 cloves of garlic, minced
• 1.5 tsp sea salt
• 1/2 tsp fresh ground pepper
• 1 tsp herbs de provence
• 1 tsp garlic powder
• 1 pinch of red pepper

Instructions:

1. Bring a medium pot of water to a boil and cook penne until al dente.
2. In a large skillet, brown bison, onions, mushrooms, and garlic in pan at spinach at last 3 min.  Drain liquid, if any.
3. Transfer back to large skillet and add 2 cups of tomato puree and 2 cups of spinach and simmer on low for 5 min.  Turn off heat and add one cup of ricotta, stir well until completely mixed.
4. Transfer to large casserole : penne and meat sauce mixture, stir well coating all of the penne.
5. Top with 1 cup of mozzarella cheese.
6. Bake covered at 375 degrees for 20 min, then uncovered for last 10 min to make cheese golden and bubbly.

Serve with a spinach salad or bread.  You could also top penne with some parmesan as well.