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.


  • Approximately 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


  • Mixed Greens
  • 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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