Greek-style Lamb Stuffed Mushrooms
Ingredients
- 12 pcButton mushroom (large caps, stems separated)
- 400 gGround lamb (fresh)
- 1 pcYellow onion (finely diced)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 50 gBreadcrumbs
- 2 tbspFlat-leaf parsley (chopped)
- 1 tbspOregano (dried)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gFeta cheese (crumbled)
Method
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.
- 1
Clean the mushrooms. Gently remove the stems without breaking the caps. Finely chop the stems and set the whole caps aside.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48h in the fridge. Reheat in the oven at 150°C to maintain the crunch of the stuffing.
