Ground Lamb Stuffed Portabellas Recipes

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish large enough to hold the mushrooms with cooking spray.
• Remove mushroom stems; chop and set aside in a medium bowl. Use a spoon to carefully remove gills, making sure you don't tear the mushroom caps; discard gills. Invert the mushroom caps and place in the prepared dish.
• Heat oil in a large frying pan over medium heat. Add onion and garlic; saute for 5 minutes. Add ground chicken and cook, breaking it apart with a wooden spoon, until crumbly and no longer pink, about 10 minutes.
• Add chicken mixture to the chopped mushroom stems. Stir in 1 cup Gouda cheese, tomato, goat cheese, parsley, rosemary, and basil. Fill the cavity of each mushroom with the mixture, mounding it slightly.
• Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/2 cup Gouda over the mushrooms and bake until cheese melts, about 5 more minutes. Serve hot.