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Elk (or Venison) Stroganoff Stuffed Mushrooms

Baby portobellos stuffed with a creamy, paprika-spiked ground elk stroganoff — a crowd-pleasing appetizer for hunters, plus how to vacuum seal and freeze leftovers.

By The Vacuum Sealer Expert Editorial Team Updated 1 min read
Baked stuffed mushrooms sprinkled with herbs on a gray plate
Photo: Djordje Vezilic / Pexels
In this guide
  1. Elk Stroganoff Stuffed Mushrooms
  2. Food-safety note for ground game
  3. Will it vacuum seal?

If you hunt — or have a freezer full of vacuum-sealed ground game — this is a great way to use it. Ground elk or venison is browned with onion, folded into a rich stroganoff sauce of cream, sour cream, mustard and paprika, then baked inside baby portobello caps.

Inspired by a recipe from the 12 Gauge Girl hunting and cooking blog. Ground venison is an easy substitute for elk.

Recipe card

Elk Stroganoff Stuffed Mushrooms

  • Prep30 min
  • Cook25 min
  • Serves24 mushrooms (6–8 appetizer servings)

Ingredients

  • 24 baby portobello (cremini) mushrooms, stems removed, wiped clean
  • 1 lb (450 g) ground elk or venison
  • 1 large onion, finely diced
  • 2 tbsp butter
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 g) sour cream
  • 3 tbsp tomato paste
  • 3 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tsp sweet paprika
  • 1 tsp beef demi-glace or bouillon paste (optional)
  • Salt and pepper to taste
  • Chopped fresh parsley to garnish

Method

  1. Combine the cream, sour cream, tomato paste, Worcestershire sauce, mustard, paprika, demi-glace, salt and pepper in a saucepan. Bring just to a boil, then simmer gently for about 20 minutes, stirring often, until thickened.
  2. Heat the oven to 400°F (200°C) and lightly grease a baking sheet.
  3. Melt the butter in a large skillet over medium heat and cook the onion until soft, about 5 minutes.
  4. Add the ground elk and cook, breaking it up, until browned — 5–7 minutes.
  5. Stir the meat and onion into the sauce.
  6. Spoon the mixture into the mushroom caps and arrange on the baking sheet.
  7. Bake for about 20 minutes until the mushrooms are tender and the filling is bubbling. Ground meat should reach 160°F (71°C).
  8. Garnish with parsley and serve warm.

Notes

  • Lean game meat dries out quickly; don’t over-brown it before baking.

Food-safety note for ground game

The USDA recommends cooking ground meat, including ground venison and elk, to 160°F (71°C). Check the filling with an instant-read thermometer after baking.

Will it vacuum seal?

Yes — with a little care. Freeze baked, cooled mushrooms on a tray until firm, then vacuum seal them in a single layer with space between each cap so they aren’t crushed (use pulse mode if your sealer has it). Reheat from frozen in a 350°F oven until piping hot. The stroganoff filling also freezes well on its own: chill, freeze flat and seal.

Processing your own game? Read how to vacuum seal meat and our best sealer for bulk meat.

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