Indian Lamb Stuffed Portobello Mushrooms
Packed with flavor, these stuffed mushrooms will create all the feels for your palate!
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 4 Portabello Mushroom Caps
- 1 lb Ground Lamb
- 1 tsp Coarse Ground Mustard
- 2 cloves Garlic, peeled and grated
- 1 tbsp Fresh Ginger, peeled and grated
- 1 can Fire Roasted Tomatoes, undrained 14.5 oz. can
- ¼ cup Mint Leaves, chopped
- ¼ cup Cilantro, chopped
- 2 Green Chile Peppers, diced We used jalapenos here
- 1 Large Yellow Onion, thinly sliced We used 2 small to medium ones due to supplies on hand.
- 1 tsp Cumin
- 1 tsp Ground Coriander
- ½ tsp Ground Turmeric
- 1 tsp Garam Masala
- ½ cup Feta Cheese Crumbles
- ¼ cup Diced Red Onion
Instructions
- Peel and grate the ginger and garlic into a prep bowl. Use a masher, fork, or back end of a spoon to combine into a paste.
- Heat the oil in a large skillet on medium heat. Add in the onions, cook until onions start to take on color, stirring occasionally, about 10 minutes. Add garlic/ginger paste, chili peppers, and mustard. Cook until onions start to take on a reddish brown color, stirring occasionally but a little more frequently now. (may have to deglaze pan). About 10 more minutes here.
- Add the coriander, cumin, and garam masala, stirring and until fragrant. Add in the lamb, mint, and turmeric and cook until just browned.
- Stir in the fire roasted tomatoes (with liquid). Allow liquid to reduce. Stir in half the cilantro.
- Fill the mushrooms, with mixture, Bake for 30 minutes at 350°, covered. Remove foil or covering, sprinkle feta cheese on top. Cook uncovered for another 7 - 10 minutes or until cheese starts to soften/melt. Remove, top with remaining cilantro for garnish and serve.
