Barbecue venison mince mushroom breakfast
Treat Dad with this simple, easy-fix venison stuffed mushrooms for breakfast on Father’s Day this year. Venison mince makes a tasty & sophisticated change from beef.
Ingredients
- 250 g New Zealand farm raised venison mince
- 1 tsp garlic salt
- 2 tbsp spice mix we used a smokey bbq rub
- 6 portobello mushrooms stems removed
- 50 g butter cubed
- 100 g cheese grated
Instructions
- Preheat your barbecue.
- In a bowl, mix the venison mince, chopped mushroom stems and spices until well combined. Set aside.
- Place the portobello mushrooms bottom up on the barbecue. Top each with a cube of butter.
- Fill each mushroom with the venison mixture, top with another cube of butter and close your barbecue lid until the mince is cooked through, for approximately 10-12 minutes.
- Top each mushroom with grated cheese and cook further for 2-3 minutes until the cheese melts.
- Enjoy on its own with a simple salad or in a burger.
Tried this recipe?Let us know how it was!
Venison mince is leaner than beef mince and lends itself well to dishes with strong flavours such as these sticky meatballs or this chili.
