Venison Stuffed Mushrooms

I usually don't make this as stuffed mushrooms.  I'm too cheap to buy 2 whole pounds of mushrooms unless they are on really good sale, so I usually get two 12 oz packages of mushrooms and call that good enough, so I end up with smothered mushrooms, but they are still yummy like that! 

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.

Apple Acorn Crumble

Just a quick recap from previous acorn posts:  this can be made gluten-free by substituting acorn flour for the whole wheat flour;  also, if you don't have any acorns but want to try this recipe, hazelnut flour could be substituted but it is a lot more expensive!

This recipe is for a larger sized crumble, like to feed my family or to take to a potluck, but could be halved for a less piggy family.

Apple Acorn Crumble

1/2 cup honey

2 tbsp lemon juice

2 tbsp butter, melted

1/4 cup apple cider

9 cups peeled, thinly sliced apples

2 cups whole wheat flour

1 cup brown sugar

1 cup acorn meal

1 tsp ground cinnamon

1 cup butter

Preheat oven to 350 degrees.  Combine honey, lemon juice, melted butter, and apple cider.  Pour mixture over apple slices and stir well, so each apple slice is coated.  Pour into a 9x13 baking pan.  

In a separate bowl, mix together flour, sugar, acorn meal, and cinnamon,  Cut in butter until mixture resembles fine crumbs.  Spread crumb topping over apples.  Bake for 40 minutes, or until the top is crispy and lightly browned.