Greek-style Lamb Stuffed Mushrooms

Fleshy mushroom caps, bursting with juice, filled with a lamb stuffing scented with oregano and lemon. The filling should be well-browned and the texture melting in the mouth.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 479
• Protein: 27 g
• Carbs: 17 g
• Fat: 34 g

Ingredients

• 12 piece Button mushroom ( large caps, stems separated )
• 400 g Ground lamb ( fresh )
• 1 piece Yellow onion ( finely diced )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 50 g Breadcrumbs
• 2 tbsp Flat-leaf parsley ( chopped )
• 1 tbsp Oregano ( dried )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Feta cheese ( crumbled )

Instructions

1. Mushroom preparation

   Clean the mushrooms. Gently remove the stems without breaking the caps. Finely chop the stems and set the whole caps aside.

2. Cooking the stuffing base

   In a pan, sauté the chopped onion and garlic with olive oil. Add the minced lamb and mushroom stems. Brown until the meat is well-seared and the mushroom water has evaporated.

3. Seasoning and binding

   Off the heat, stir in the breadcrumbs, chopped parsley, oregano, lemon juice, and crumbled feta. Season with salt and pepper. The stuffing should be compact and moist.

4. Stuffing and roasting

   Generously fill the mushroom caps. Bake at 200°C. It's ready when the stuffing is crispy on top and the mushrooms are tender to the touch.

Chef's tips

• Do not wash mushrooms in water, they will soak it all up. A damp cloth is enough.
• Press the stuffing firmly into the caps so it doesn't fall out during cooking.
• If the top browns too quickly, cover with parchment paper.

Storage

Keeps for 48h in the fridge. Reheat in the oven at 150°C to maintain the crunch of the stuffing.