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.

• Ready In: 1 hr 15 mins
• Yields: 36-40 appetizers

Ingredients

• 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

Directions

1. 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. When lamb is fully cooked, add cream; simmer for 10 minutes.
3. Stir in diced bread; cook for about 2 minutes then remove from heat.
4. When meat is cool enough to handle, knead in cheeses; taste and adjust salt, pepper and cumin if necessary.
5. Snap off mushroom stems and spoon out gills so portobellos are shallow cups.
6. Bring stock to a boil and place mushrooms in, 1 minute on each side.
7. Preheat broiler.
8. Stuff portobello caps with lamb mixture, then top each one with more cheese and crumbs.
9. Place under broiler to rewarm and crisp the topping.
10. Serve hot.