Prep 45 mins
Cook 30 mins
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.
- 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
- 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.
Very good. Even my (meat-and-potatoes) husband and his (cattle farmer) friend liked them!