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Lamb Stuffed Portobello Mushrooms Topped with Feta Cheese

These Lamb Stuffed Portobello Mushrooms topped with Feta Cheese are absolutely delicious and would be perfect to serve for a special dinner for two and impressive to serve to company.

The recipe suffers nothing from being gluten free. You can feel confident serving it to both your gluten and non-gluten sensitive family and guests.

 

Photo of Lamb Stuffed Portobello Mushrooms topped with feta cheese

As with most recipes, I did some searching online, found a couple of recipes that I thought sounded good and then pulled from those; substituting with what I had on hand and to work around my gluten sensitivity. (I can occasionally eat recipes that have gluten in them but I do try to limit that. In dishes where I can leave it out, I do.)

For instance, the recipes I found all called for adding bread crumbs as a filler. I substituted almond flour (aka finely ground almonds.)

I’ve also recently started adding a “secret” ingredient to all ground meat recipes where I’m making patties, meatballs or meat stuffing. Nutritional yeast is packed full of goodness and adds a wonderful boost of flavor.

It’s completely optional and the recipe will still be delicious without it. But I’d encourage you to give it a try and you’ll taste the difference it makes.

Lamb Stuffed Portobello Mushrooms

Ingredients for Lamb Stuffed Portobello Mushroom

  • 5 to 6 large portobello mushrooms (or 15 to 18 medium crimini mushrooms)
  • 1 lb of ground lamb
  • 1 egg
  • 1 small onion, chopped finely
  • 1 garlic clove, minced (1 tsp)
  • ¼ c fresh parley, chopped or 2 tbsp dried parsley
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ ground allspice
  • ½ ground cinnamon
  • ½ ground nutmeg
  • ¼ c almond flour
  • ¼ c nutritional yeast (optional)
  • Crumbed feta cheese for garnish
  • Chives, snipped for garnish

 

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

 

 

Please note: Lamb Stuffed Portobello Mushrooms Topped with Feta Cheese was published in April 2014. It has been completely updated.

 

 

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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