Ground Lamb Stuffed Portabellas
Get ready to impress your taste buds with these Ground Lamb Stuffed Portabellas—a savory and satisfying dish that combines tender portabella mushroom caps with a flavorful spiced lamb filling. Packed with aromatic ingredients like cumin, cinnamon, and paprika, and fresh herbs like parsley and mint, this recipe delivers Middle Eastern-inspired flavors in every bite. Topped off with optional Parmesan cheese for a touch of richness, these stuffed mushrooms are baked to perfection, creating a hearty yet elegant meal that’s perfect for weeknight dinners or special occasions. Easy to prepare in just under an hour, this gluten-friendly dish (with breadcrumb substitutions as needed) is not only nutritious but an enticing way to elevate your culinary repertoire. Serve as a main course with a crisp side salad or as a crowd-pleasing appetizer at your next gathering!
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Recipe Information
Ingredients
- 4 large Portabella mushroom caps
- 1 lb Ground lamb
- 3 tbsp Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 2 tbsp Tomato paste
- 1 tsp Ground cumin
- 0.5 tsp Ground cinnamon
- 1 tsp Paprika
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Fresh mint, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushroom caps by gently removing their stems and scraping out the gills using a spoon. Wipe the caps clean with a damp cloth or paper towel and place them on a baking sheet, gill side up.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground lamb to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink, about 6-7 minutes.
Stir in the tomato paste, ground cumin, ground cinnamon, and paprika. Cook for 1-2 minutes to let the flavors meld.
Remove the skillet from heat and stir in the chopped parsley, mint, salt, black pepper, and breadcrumbs. If desired, mix in grated Parmesan cheese for added richness.
Brush the remaining 1 tablespoon of olive oil over the tops and edges of the mushroom caps.
Fill each mushroom cap with the lamb mixture, pressing it down slightly to pack it in evenly.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden on top.
Remove from the oven and let the mushrooms cool slightly before serving. Garnish with additional parsley or mint, if desired.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 4748 mg | 206% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 22.7 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 919 mg | 71% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3822 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
