Pacific Rim Mushrooms Stuffed with Lamb
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Credit: Courtesy of the American Lamb Board
The National Culinary Review, June 2015
12 large mushrooms
1 T. olive oil
1/3 lb. ground American lamb
½ t. each garlic salt, ground pepper
¼ cup chopped red bell pepper
3 green onions, thinly sliced
2 T. prepared plum sauce
3 T. finely chopped peanuts, divided
Wipe off mushrooms with damp paper towel. Snap out stems, chop; set aside. In large skillet, heat oil. Add lamb and chopped mushroom stems. Season with garlic salt and pepper. Cook and crumble lamb until browns. Drain well. Stir in bell pepper and onion. Stir in plum sauce and 2 T. peanuts. Stuff lamb mixture into mushroom caps; sprinkle with remaining peanuts. Place mushroom caps on baking sheet; bake at 375°F for 15 minutes.
4 (3-mushroom) servings
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