I love making these for special occasions or potlucks, but they aren't really pretty in a picture, so when I made them for New Year's, I didn't take a picture. I'm still posting the recipe (finally) though, as part of my late New Year's resolution to try to post all my favored recipes, regardless of whether I have a decent picture or any picture at all.
Venison Stuffed Mushrooms
1 1/2 to 2 pounds fresh mushrooms, stems removed, chopped, and reserved
1/4 cup butter
1/2 cup green bell pepper, diced
1/2 tsp garlic powder
1 pound ground venison (or ground meat or meat substitute of choice), browned
2/3 cup dry Italian bread crumbs
1/3 cup soft bread crumbs
2 cups Cheddar cheese, shredded
Preheat oven to 400 degrees. Place mushroom caps upside down in a 9x13 baking pan. Melt butter in a large skillet. Add chopped mushroom stems, bell pepper, and garlic powder. Saute for about 5 minutes; remove from heat. In a large bowl, mix ground venison, bread crumbs, cheese, and mushroom stem mixture. Spoon mixture onto mushroom caps. Bake 15 to 20 minutes, or until golden brown.