Savory Bison Stuffed Portabello Mushroom served with Asparagus

I was craving bison driving home from work today. In the past I have cooked it with spaghetti squash or pasta and made a delicious meal, but I was brainstorming something different. Yeah I know what your thinking, don’t drive near her, lol. Yes I constantly think of food and what I’m going to stuff in that belly next, especially sitting in traffic. I picked up the dogs from day care and dropped them off at home before running to the grocery store to pick up a few things. We were suppose to start our volleyball league’s first game this evening but we got a bye this week. Perfect time for me to cook, blog, and half paying attention to the Supernatural marathon we have been watching for the past two weeks.


1 lb ground bison (use beef if you want to) but the gamey taste of bison is what makes the recipe much more

1 yellow onion minced

1/4 cup of sun-dried peppers minced (buy it in the bulk olive bar in most grocery stores)

5-6 small tomatoes on the vines chopped into small chunks

2-4 large Portobello mushrooms

olive oil

garlic salt

Kenwood steakhouse steak spice (any steak spice will do)

one bunch of asparagus

salt and pepper to taste


Preheat the oven to 400 degrees.

Sautee the onions and sun-dried peppers in olive oil, about 2-3 minutes (until the onions are see through). Transfer them to a bowl.
Then cook the ground bison in the same pan until browned. Add the onion mixture back to the pan. Add the chopped tomatoes, garlic salt, and steak spice to the pan mixing well and letting the flavours deepen, about 2-3 minutes.
The tomatoes should be mushy. 

While the bison mixture is cooking in the pan, scoop out the black gills of the Portobello mushroom and discard. I broke off the stems of the mushroom and chopped them up to add to the mixture, since I don’t like to waste delicious ingredients.
Then drizzle olive oil on the back side of the mushroom. Place the mushrooms in a baking dish.
Scoop the bison mixture into the Portobello mushroom. If you have four, the filling should fill them all. I only had two so I just put the remainder of the mixture into the baking dish around the mushrooms. 

Bake for 30-40 minutes depending on your oven.

During the last 5 minutes, boil or steam the asparagus for 3 minutes. Immediately dunk them into a bowl of ice water to retain the green color and prevent the asparagus from over cooking.

Place on a dish and enjoy. Season the asparagus with salt and pepper to taste. 


The bison mixture is one that I will keep in mind for future meals pairing it with different vegetables. It was delicious. I think this would be amazing served with quinoa and just mixing it all together. I’ll have to try that for a dinner guest next time. 



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