1 pound of ground Lamb
1 package of feta cheese
1 package Goat cheese
3-4 green onions
Garlic powder
Oregano
12 portabella mushroom caps
1 small pack of shredded mozzarella cheese
Pre-heat oven to 400.
Brown the lamb in a pan. Drain the juices leaving just about a 1/3 of it. Mince the green onions and add to the meat. Cook together for a few more minutes. Add a few sprinkles of garlic and oregano. Let that simmer as you prepare the mushroom caps. Rise out mushrooms and take out the stem. Lightly coat with and olive oil spray on both sides. Put on a cookie sheet and fill the caps with a bit of cheese (mix of goat and feta) then the meat, and a bit of mozzarella cheese on top. Repeat until all is stuffed. Throw in the oven for about 12 minutes. Keep as whole or if you want to serve as an appetizer then cut the mushroom in half or in 4’s.
Notes: I found that even just with goat cheese these do taste great. For veggie friendly version I would sub the lamb with diced tomatoes.
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