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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Smoked Pheasant Breast Stuffed Mushrooms Recipe

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This recipe for Smoked Pheasant Breast Stuffed Mushrooms is from The Clark Family Cookbook Project, 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:  
Pheasant breast
1 package cream cheese
1/4 cup mayo
1/4 cup Parmesan cheese
2 T finely chopped green onions
20-25 fresh mushrooms, stems removed
1/4 cup seasoned bread crumbs
olive oil
Directions:
Directions:
Cook pheasant on the grill using a smoker box with what ever wood chips you like, I like Hickory. Cut cooked breast up fine.
In mixing bowl beat cream cheese and mayo until smooth, beat in pheasant, onion and cheese.
Lightly spray tops of mushrooms with non stick spray. Spoon mixture into shrooms. Combine bread crumbs and olive oil; sprinkle over mushrooms. Grill, covered, over indirect heat for 8-10 minutes or until mushrooms are tender.
Personal Notes:
Personal Notes:
These go great with a bottle of wine!

 

 

 

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