Stuffed Portabella Mushrooms
by Christine Goble
(Port Perry, Ontario, Canada)
I had this appetizer at a fine Italian restaurant and loved them so much that I had to immediately recreate them! Using fresh or dried herbs is up to you. Also you get what you pay for, so invest in a really good bottle of extra virgin olive oil and balsamic vinegar and you will not look back.
INGREDIENTSApproximately 9/10 Portabella Mushrooms (I cut out the stems to create a little hole)
1 pound of Ground Lamb
1 onion finely chopped
3 cloves of garlic minced
A few splashes of Worcestershire Sauce
1/4 cup fine Bread Crumbs
1/4 tsp Rosemary, Thyme, Chives, Parsley, Oregano,Basil
Freshly ground Pepper
1/8 tsp Cheyenne Pepper
Pinch Garlic Powder and Onion Salt
1 splash Tabasco Sauce
1 cup shredded Asiago Cheese
Mix together in a separate bowl 2 parts extra virgin olive oil and 1 part a good balsamic vinegar.
Mix into a spring mix of salad greens.
Heat olive oil in a pan and sauté finely chopped onion and minced garlic for two minutes. Once onions are translucent, add in the ground lamb and cook with about four good splashes of Worcestershire Sauce.
Drain into a large mixing bowl.
Let cool until warm to handle.
Add in about 1/4 cup of Asiago cheese to start and really mix up well.
It should be a little pasty so that it will stick together once it is baked.
Taste a little bit and then add a bit more seasonings if needed.
If you do not have the pasty consistency, add in a little more of the bread crumbs and more Asiago cheese.
Stuff the mushrooms and top with shredded Asiago cheese.
Bake at 300 degrees for about 15 minutes. Let rest for a few minutes and place mushrooms on top of the bed or mixed balsamic greens.
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