Elk Stuffed Mushrooms with Sweet Onion and Smoked Mozzarella

1) Slice sweet onion in large pieces about ¼ inch thick. Brush with olive oil, season with salt and cook direct on barbeque. Turn every 2-3 minutes for roughly 10 minutes or until the onion becomes soft.

2) In a food processor add the pre-cooked elk meat, grilled onion and garlic powder. Pulse ingredients together for approximately 5-10 seconds. Remove and put into a bowl combining the meat mixture and both mozzarella cheeses. Gently stir together and set aside.

3) Melt 2 tablespoons butter in skillet over medium heat. Add all mushrooms top side down, and cook for 1-2 minutes. Flip all mushrooms and cook for another minute. Remove from skillet and place top side down on a cookie sheet.

4) Spoon roughly 1 tablespoon of stuffing into each mushroom cap and top off with some fresh thyme. Bake mushrooms in pre-heated oven at 375 for 10-12 minutes or until cheese is melted. Remove from oven and enjoy!