• 10 oz package Rice River Farms Northwoods Blend (or wild rice blend of your choice), prepared per package directions
• 2 tbs butter
• 1 medium onion, chopped
• 6 oz baby portabella mushrooms, sliced
• 1tbs soy sauce
• 1 tsp roasted garlic powder
• 1 tsp crushed dried red pepper
• 6 large portabella mushroom caps
• 6 tbsp cream cheese, softened
• 6 slices of provolone cheese
• ½ lb venison steaks, sliced thin

Venison Marinade…

• 2 tbsp olive oil
• 2 tsp garlic and pepper steak seasoning

Prepare rice blend per package directions.

Preheat oven to 350°.

Marinate venison steak in olive oil and garlic and pepper steak seasoning. Grill steak, let rest, then cut into ½ inch strips and set aside.

In skillet, melt butter and sauté onions and sliced mushrooms with the soy sauce, garlic powder and crushed dried red peppers.  Add grilled venison steak and cooked rice to sauteed ingredients.

Stuff mushroom caps with rice, vegetable and venison combination. Top with 1 tbsp of cream cheese per mushroom. Bake in preheated oven at 350° for 15 minutes. Remove from oven and top each mushroom with a slice of provolone cheese. Return to oven and broil until cheese is lightly browned.

Place unused rice and meat mixture on plate and nestle browned mushroom on top and serve.

Makes 6 servings.