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.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h15m
Yield 36-40 appetizers
Number Of Ingredients 14
Steps:
- 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.
- When lamb is fully cooked, add cream; simmer for 10 minutes.
- Stir in diced bread; cook for about 2 minutes then remove from heat.
- When meat is cool enough to handle, knead in cheeses; taste and adjust salt, pepper and cumin if necessary.
- Snap off mushroom stems and spoon out gills so portobellos are shallow cups.
- Bring stock to a boil and place mushrooms in, 1 minute on each side.
- Preheat broiler.
- Stuff portobello caps with lamb mixture, then top each one with more cheese and crumbs.
- Place under broiler to rewarm and crisp the topping.
- Serve hot.
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mst rinaaktar2020
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Emmanuel Tom
[email protected]I love that this recipe is so versatile. I've used different types of mushrooms, different cheeses, and different spices, and it always turns out great.
Stephen Webb
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Ariunbold Azjargal
[email protected]I've made this recipe several times, and it always turns out great. I've even made it for company, and they loved it.
Diamond Culture Media
[email protected]I'm not sure what went wrong, but these stuffed portobellas were a complete failure.
Syeda Humna
[email protected]This recipe was a disaster. The lamb was undercooked and the stuffing was runny.
Stephanie Neyland
[email protected]I wouldn't recommend this recipe. The lamb was tough and the stuffing was tasteless.
Shazada Sameer
[email protected]I thought these were just okay. The lamb was a little bit dry, and the stuffing was a little bit bland.
Natasha James
[email protected]These were a little bit too spicy for my taste, but I still enjoyed them. I think I'll use less chili powder next time.
Stephen Omondi
[email protected]I'm not a big fan of lamb, but I really enjoyed these stuffed portobellas. The lamb was cooked perfectly, and the stuffing was flavorful and cheesy.
lonlongnon jeannine Kouassi
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Rashid Ansari
[email protected]I loved the combination of flavors in this dish. The lamb was savory, the stuffing was creamy, and the portobellas added a nice earthy flavor.
Iffi Khan
[email protected]These were so easy to make, and they were so delicious. I will definitely be making them again.
Md Hanjala
[email protected]I made these for a dinner party last weekend, and they were a huge success. Everyone loved them!
Mobeen rajpoot Rajpoot
[email protected]This was my first time making stuffed portobellas, and I was really happy with the results. The lamb was tender and flavorful, and the stuffing was cheesy and delicious.
erke
[email protected]I've made this recipe several times now, and it always turns out great. It's a great way to use up leftover ground lamb, and it's always a crowd-pleaser.
Emma Hutchinson
[email protected]These stuffed portobellas were a hit! The ground lamb was flavorful and juicy, and the combination of spices was perfect. I especially loved the addition of the feta cheese, which gave the dish a nice tangy flavor.