Lamb & Manchego Stuffed Mushrooms
Yield: 4 dozen medium or 2 dozen larger stuffed mushrooms
Buy the highest quality ground lamb you can afford – you really can taste the difference.
Beauty of this recipe: One bowl needed…
4 dzn medium mushrooms or 2 dzn larger ones – stems removed and chopped
¼ pound ground lamb
¼ yellow onion, chopped small
4 green onions, minced
¼ red bell pepper, minced
¼ cup chopped parsley
1 clove garlic, minced
8 stems (about 1/3 bunch) fresh thyme, leaves removed from stem and minced
1 tsp ground black pepper
½ tsp (or more) red chili flakes
Salt to taste
¼ cup dried bread crumbs
¼ cup shredded Manchego (can substitute all or some with Parmesan or Romano)
Extra Manchego for tops
*Preheat oven to 375˚
*Remove stems from mushrooms and finely chop. Place mushrooms, cavity side up, in un-greased casserole dish or on parchment lined sheet pan.
*In one large bowl, combine remaining ingredients, stirring well to combine.
*With a teaspoon, fill each mushroom w/ lamb-thyme mixture, rounding the tops.
*Sprinkle with extra Manchego.
*For medium mushrooms - bake for 20-30 minutes or until well browned on top.
*For larger mushrooms – bake for 25-35 minutes or until well browned on top.
Serve HOT. If extra juice is in the pan after you remove the mushrooms, consider whisking in a little sour cream to make a delicious sauce to drizzle on top.
Do ahead: This filling can be made 1 day ahead. Keep refrigerated. Mushrooms can be stuffed up to 4 hours in advance.