I have made this several times with different stuffing and this is the one I like best. I confess that I am no chef, but I know what I like and cook what suits my taste. Some of my best meals have been the ones I have spontaneously played with throwing things together, and then forget what I did. So I have attempted to write this one down.
2 -4 Large Portabella Mushroom
1 lbs. Ground Lamb (preferably grassfed)
4 strips bacon crumbled
1 bunch fresh baby spinach (I grab a few hand full)
½ cup Feta cheese
Calvender’s All Purpose Greek seasoning (to taste)…and yeah, it’s got some stuff in it but I love the stuff. Substitute with your favorite all natural spice.
3 tbsp melted butter
- I first cook the bacon and set aside. Then brown the lamb in the bacon grease. Drain fat andstir in the fresh spinach till it is cooked tender and set aside.
- Brush the mushroom with melted butter on all sides. I leave some of the remainder butter on inside of mushroom for added juiciness. I also brush the bottom of the baking pan as an extra precaution in keeping the mushroom from sticking to pan.
- Add bacon, feta, and Greek seasoning to lamb mixture.
- Fill mushrooms with lamb mixture. I overstuff significantly.
- Bake in the oven at 350 degrees for about 15 minutes
- Top mushrooms with mozzarella and parmesan, cook for another 5 minutes to melt cheese. You can turn on the broiler for bit if you want to brown the cheese a little.
This recipe is fairly quick and easy and can be altered any way for your own taste. I personally have not had any adverse reaction to dairy. Though, I am cautious to not use cheese daily. I find having cheese in a meal twice a week, if that, suits me. You can serve this recipe with a side, but I have found it is filling enough on its own. It is especially filling if you are only serving two and stuff each mushroom full and overflowing with half pound of lamb.