Stuffed Buffalo and Lamb Mushrooms
By Chef Don Louie CEC, ACE
Serving for 6 (2ea. Per Person)
  • 1 lb of ground Buffalo
  • 1 lb of ground Lamb
  • 1 TSP of Olive oil of your choice
  • 1 TSP of Kosher salt
  • 2 TSP of Italian Seasoning
  • 2 TSP of cooking sherry (optional)
  • 2 TSP of fresh or dry onions diced
  • ½ cup of chopped parsley
  • 1pkg or 1 doz. Medium mushrooms
  • 1 Sheet pan (do not spray the pan)
Cooking: With the ground Buffalo and lamb place in a medium bowl and place the remainder of the dry ingredients the ground Buffalo and lamb and mix well and set aside and chill for an hour. Take the mushrooms clean and de-stem, let the mushroom air dry for 20 minutes. Use a 1oz scoop to stuff the mushroom. Set the oven 350 degrees and bake for 10 to 15 minutes or until is not a lot of pink, a little pink is o.k. and serve.
Recommended Dipping Sauce: Fresh Apple Mint Sauce
  • 1 Granny Smith Apple small dice w/ skin
  • 1 pkg. of Fresh Mint medium chopped w/ stems
  • 2 cup of water
  • ½ cup of Simple Syrup
Cooking: Bring the water to a boil and put all the remaining ingredients in the water and reduce to a medium heat, cook for 20 to 30 minutes or until mixture has a syrupy consistency. The taste should have a semi-sweet and minty flavor.
Heart Rock Bison, LLC
36285 County Road 3T
Genoa, CO 80818
Rebeltec Designs