Ingredients
-
1 - 2
-
1 1/2
-
2 1/2
-
-
2 - 3
-
1
-
1/2
-
3/8
-
3/8
-
3/8
-
36 - 40
-
2
-
-
-
Directions
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
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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. |
