Description
This recipe makes a lot of tasty appetizers but it's easy to down-size. These are rich and tasty, so good that it's the only lamb recipe in my collection here. This is adapted from chef tiffanie hicks of the speakeasy supper club.
Ingredients
- Extra Virgin Olive Oil
- Red Onions
- Ground Lamb
- Salt And Black Pepper
- Ground Cumin
- Whipping Cream
- Brioche Bread
- Swiss Cheese
- Gruyere Cheese
- Mozzarella Cheese
- Portabella Mushrooms
- Beef Stock
- Cheese
- Breadcrumbs
Instructions
- In a large, deep-sided skillet, heat oil over medium-high heat and saute the onions
- Add the lamb, salt, pepper and cumin
- Stir meat as needed to prevent sticking
- When lamb is fully cooked, add cream
- Simmer for 10 minutes
- Stir in diced bread
- Cook for about 2 minutes then remove from heat
- When meat is cool enough to handle, knead in cheeses
- Taste and adjust salt, pepper and cumin if necessary
- Snap off mushroom stems and spoon out gills so portobellos are shallow cups
- Bring stock to a boil and place mushrooms in, 1 minute on each side
- Preheat broiler
- Stuff portobello caps with lamb mixture, then top each one with more cheese and crumbs
- Place under broiler to rewarm and crisp the topping
- Serve hot