Mushroom Stuffed Pheasant Breasts

This calls for 8 pheasant breasts, so if you don’t have that many, add some chicken to the mix. You’ll want a sharp knife to slice the breasts to get a clean cut. Keep your knives sharp with Work Sharp Tools. They have a variety of options for any knife in your kitchen.

Mushroom Stuffed Pheasant Breasts


  • 3 tablespoons butter
  • 2 cups fresh mushrooms chopped
  • 3 garlic cloves
  • 1/4 cup diced yellow onion
  • 1/2 teaspoon fresh rosemary leaves minced
  • 1/3 cup shredded parmesan cheese or your favorite cheese
  • 2 tablespoons breadcrumbs
  • 8 pheasant breast halves skin on or off
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 cup diced tomato
  • 1 tablespoon fresh parsley
  • pinch red pepper flakes


  • Melt butter in a skillet over medium heat. Add next 4 ingredients and cook until onions are translucent. Transfer to a bowl and allow to cool. Stir in cheese and breadcrumbs. Lay pheasant breasts on a firm surface and lightly pound on the thickest parts until the overall thickness is about even with the thinnest part (read it a couple of times and it might make sense!). Take a very sharp knife and cut a pocket into the side of the pheasant breast. Work your knife into the breast, but be careful not to slice through. Divide the mushroom stuffing into 8 equal portions and stuff each breast evenly. Rub pheasant with 2 tablespoons of the olive oil and season with salt and pepper. Pheasant can be baked, grilled or sautéed, but not overcooked!
  • Combine diced tomato, parsley, red pepper flakes, 1 tablespoon olive oil and season with salt and pepper. To serve, “shingle” two stuffed breasts on each plate and top with tomato mixture.

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