Lamb-Stuffed Portobellos Recipe
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Earthy spices mixed into ground lamb and stuffed into meaty portobellos makes for a hearty yet low-calorie main dish.
Ingredients
- 6 portobello mushrooms (3 to 4 inches in diameter), about 12 ounces total
- 1 cup finely chopped onion
- 1 clove garlic, minced
- 1 cup snipped fresh parsley
- 1/2 cup snipped fresh cilantro
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pound ground lamb
- 1/3 cup crumbled feta cheese (optional)
- 6 3/4-inch-thick slices French bread, toasted
- Preheat oven to 350 degree F. Wash mushrooms; and pat dry. Remove stems and chop (should have about 1/2 cup). Set mushroom caps aside. In a large bowl combine chopped mushroom stems, onion, garlic, parsley, cilantro, salt, pepper, paprika, cumin, allspice, cinnamon, and nutmeg; add lamb. Mix well with hands. Shape meat mixture into 6 patties about the same diameter as mushroom caps. Place 1 patty on each mushroom cap. Press patties lightly into caps. Place filled caps on the unheated rack of a broiler pan.
- Bake, uncovered, about 40 minutes or until an instant-read thermometer inserted into the sides of patties registers 160 degree F. If desired, top each patty with some of the cheese during the last 5 minutes of baking. Serve on toasted baguette slices. Season to taste with additional salt, if desired. Makes 6 servings.
- Calories 254, Total Fat 12 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 51 mg, Sodium 596 mg, Carbohydrate 19 g, Total Sugar 3 g, Fiber 3 g, Protein 18 g. Daily Values: Vitamin C 29%, Calcium 7%, Iron 17%.
- Percent Daily Values are based on a 2,000 calorie diet
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