Ground Lamb-Stuffed Portabellas – a delicious recipe with extra virgin olive oil, red onions, ground lamb, salt, ground cumin, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large, deep-sided skillet, heat oil over medium-high heat and saute the onions; add the lamb (crumbled), salt, pepper and cumin; stir meat as needed to prevent sticking.
2
When lamb is fully cooked, add cream; simmer for 10 minutes.
3
Stir in diced bread; cook for about 2 minutes then remove from heat.
4
When meat is cool enough to handle, knead in cheeses; taste and adjust salt, pepper and cumin if necessary.
5
Snap off mushroom stems and spoon out gills so portobellos are shallow cups.
6
Bring stock to a boil and place mushrooms in, 1 minute on each side.
7
Preheat broiler.
8
Stuff portobello caps with lamb mixture, then top each one with more cheese and crumbs.
9
Place under broiler to rewarm and crisp the topping.
10
Serve hot.
1663
kcal
Calories
113
g
Fat
55
g
Carbs
117
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 -2 tablespoon extra virgin olive oil, 1 1/2 red onions, finely diced, 2 1/2 lbs ground lamb, salt and black pepper, and more.
Yes, Ground Lamb-Stuffed Portabellas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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