1 lb ground bear shoulder
1/2 lb spicy Italian pork sausage
1 medium onion, diced
2 Tbls fresh, chopped garlic
salt & mixed pepper
1 lb large Crimini or 4 large Portabella caps
2 oz Cabernet Sauvignon
3 oz Boursin cheese
1 oz Romano cheese
1 oz Parmesan Reggiano
Preheat oven to 400 degrees.
In a heavy sauté pan brown bear meat thoroughly and drain. Reserve all rendered fat. Add browned bear meat back to skillet along with pork sausage, onion, and garlic. Cook over medium heat until pork is browned. Remove from heat and place browned bear mixture into large mixing bowl.
Fold in all cheeses – season to taste.
Return rendered bear fat to the same sauté pan and heat on high until searing hot. Add cleaned, gilled, and stemmed mushrooms to pan. Sauté quickly over high heat – no longer than 3 min. Turn flame off and deglaze pan with Cabernet Sauvignon. Swirl mushrooms in sauce for 1 min. and remove mushroom caps to drain. Fill each mushroom cap with bear & cheese mixture and place in a single layer onto a greased baking dish.
Bake for 8-12 min. until mushroom caps have browned nicely.