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Ground Lamb- Stuffed Portabellas

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Ingredients

Adjust Servings:
1 - 2 tablespoon extra virgin olive oil
1 1/2 red onions, finely diced
2 1/2 lbs ground lamb
salt and black pepper
2 - 3 tablespoons ground cumin
1 quart whipping cream
1/2 loaf brioche bread, finely diced
3/8 cup grated swiss cheese
3/8 cup grated gruyere cheese
3/8 cup grated mozzarella cheese
36 - 40 portabella mushrooms, 3 inches in diameter
2 cups beef stock
extra cheese, for topping
breadcrumbs, for topping

Nutritional information

221.8
Calories
168 g
Calories From Fat
18.8 g
Total Fat
10 g
Saturated Fat
62.4 mg
Cholesterol
91.1 mg
Sodium
5.7 g
Carbs
1.4 g
Dietary Fiber
1.8 g
Sugars
9 g
Protein
6425g
Serving Size

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Ground Lamb- Stuffed Portabellas

Features:
    Cuisine:

    Very good. Even my (meat-and-potatoes) husband and his (cattle farmer) friend liked them!

    • 95 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Ground Lamb-Stuffed Portabellas, This recipe makes a lot of tasty appetizers but it’s easy to down-size These are rich and tasty, so good that it’s the only lamb recipe in my collection here This is adapted from chef Tiffanie Hicks of the Speakeasy Supper Club , Very good Even my (meat-and-potatoes) husband and his (cattle farmer) friend liked them!, This recipe makes a lot of tasty appetizers but it’s easy to down-size These are rich and tasty, so good that it’s the only lamb recipe in my collection here This is adapted from chef Tiffanie Hicks of the Speakeasy Supper Club


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    Steps

    1
    Done

    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
    Done

    When Lamb Is Fully Cooked, Add Cream; Simmer For 10 Minutes.

    3
    Done

    Stir in Diced Bread; Cook For About 2 Minutes Then Remove from Heat.

    4
    Done

    When Meat Is Cool Enough to Handle, Knead in Cheeses; Taste and Adjust Salt, Pepper and Cumin If Necessary.

    5
    Done

    Snap Off Mushroom Stems and Spoon Out Gills So Portobellos Are Shallow Cups.

    6
    Done

    Bring Stock to a Boil and Place Mushrooms in, 1 Minute on Each Side.

    7
    Done

    Preheat Broiler.

    8
    Done

    Stuff Portobello Caps With Lamb Mixture, Then Top Each One With More Cheese and Crumbs.

    9
    Done

    Place Under Broiler to Rewarm and Crisp the Topping.

    10
    Done

    Serve Hot.

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