8-12 Large Portbello Mushroom caps
1# of ground Venison
1 Cup of frozen peas and carrots
1 Small Onion, diced
1 Cup of shredded Mozzarella Cheese
Salt, Pepper, Crushed Garlic to taste.
Olive Oil
4-6 dashes of Maggi sauce

Pre-heat oven to 425.

Take 6-8 large portabello mushroom caps, de-stem and rinse in water. Coat caps liberally with olive oil on both sides. Place in large pyrex cooking glass (big rectangle). Add light sprinkle of salt and pepper on caps.

Put caps in oven at 425 degrees for 18-20 minutes.

Brown the venison in skillet, add salt, pepper and Maggi. In separate skillet, combine peas, carrots and onions - cook until unions are translucent. Combine vension and veggies.

When mushrooms are done, pull them out of oven (careful! they're hot!) and add a large dollop of Venison/Veggie mix into each 'Shroom. Cover with Mozzarella cheese.

Put back in oven until cheese melts and gets slightly golden. Remove and serve with a fine Pinot.

PS: You can pre-cook the venison, veggies and keep it in the fridge for days to make the process a little faster.

PPS: Maggi Sauce: http://en.wikipedia.org/wiki/Maggi That stuff is magic on venison!

which stores carry it?