One mother sharing her knowledge with others.

Lamb Stuffed Portobello Mushrooms Topped with Feta Cheese

Our oldest daughter mentioned making lamb stuffed mushrooms a while ago, so when a vendor at the local farmers’ market had hormone free, grass-fed lamb for sale, I picked up a pound of ground lamb.  I’m not sure if this is the exact recipe that she used but it was delicious nonetheless and I will definitely be making it again in the future.

Photo of Lamb Stuffed Portobello Mushrooms topped with feta cheese

The recipe can be found here.

As with most recipes, I used what I had on hand.  I didn’t have fresh parsley so I substituted 2 tbsp of dried.  We don’t like cilantro. And I didn’t have allspice so that too was left out. I had some green onion tops that needed to be used up. Those were used in place of the chopped onion.

Oh and since we had five mushrooms not the six called for in the recipe, the ground lamb mixture was divided in fifths rather than sixths.

I would encourage everyone to never be afraid to make substitutions or change a recipe to use what you have. Experiment and have fun trying new dishes.

 

 

1 Comment

  • Celtic Thistle Stitches
    August 24, 2014 3:06 am

    Necessity is the mother of invention as they say! Looks delicious Su.

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