Ground Lamb-stuffed Portabellas

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 -2 tablespoon extra virgin olive oil
• 1 1/2 red onions, finely diced
• 2 1/2 lbs ground lamb
• salt and black pepper
• 2 -3 tablespoons ground cumin
• 1 quart whipping cream
• 1/2 loaf brioche bread, finely diced
• 3/8 cup grated swiss cheese
• 3/8 cup grated gruyere cheese
• 3/8 cup grated mozzarella cheese
• 36 -40 portabella mushrooms, 3 inches in diameter
• 2 cups beef stock
• extra cheese, for topping
• breadcrumbs, for topping

Recipe

• 1 in a large, deep-sided skillet, heat oil over medium-high heat and saute the onions; add the lamb (crumbled), salt, pepper and cumin; stir meat as needed to prevent sticking.
• 2 when lamb is fully cooked, add cream; simmer for 10 minutes.
• 3 stir in diced bread; cook for about 2 minutes then remove from heat.
• 4 when meat is cool enough to handle, knead in cheeses; taste and adjust salt, pepper and cumin if necessary.
• 5 snap off mushroom stems and spoon out gills so portobellos are shallow cups.
• 6 bring stock to a boil and place mushrooms in, 1 minute on each side.
• 7 preheat broiler.
• 8 stuff portobello caps with lamb mixture, then top each one with more cheese and crumbs.
• 9 place under broiler to rewarm and crisp the topping.
• 10 serve hot.