Aussie Lamb Stuffed Portobello Mushrooms
Ingredients
12 oz ground lamb
salt and pepper
24 mushrooms 3″ round, stems removed
1/4 cup Manchego cheese grated
1/4 cup panko bread crumbs
2 tbsp olive oil
fresh parsley garnish optional
Directions
Season the ground lamb with salt and pepper and brown it in a skillet. Allow it to cool slightly.
Turn the oven on broil with the cooking rack placed 6 to 10 inches from the heating element. Prepare a pan with non-stick cooking spray.
Remove the stems from the mushrooms and wipe off any debris from the caps using a damp paper towel.
Using a pastry brush or paper towel, brush olive oil onto the entire mushroom cap.
Using a teaspoon, fill each mushroom cap with the cooked ground lamb. Press it into the mushroom cap until it’s level with the sides of the mushroom.
Sprinkle the top with grated Manchego cheese.
Place the mushroom caps on the top of a broiler pan sprayed with non-stick cooking spray. Sprinkle them with panko bread crumbs.
Place the mushrooms under the broiler and cook for 4 to 5 minutes. Watch carefully to prevent burning. Mushrooms are done when the Panko is golden brown.
Garnish with fresh chopped parsley if desired.
