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Lamb-stuffed Portabellas

Yield Makes 8 servings
Notes: If the casserole is chilled, the natural effects of the seasoning will keep the meat mixture pink in the center, even when it is cooked. Test doneness with a thermometer.


  • 1 cup dried apricots
  • 8 portabella mushrooms (4 1/2-in.-wide caps), about 2 1/2 lb. total
  • 1/2 cup pine nuts
  • 1 teaspoon olive oil
  • 1 onion (1/2 lb.), finely chopped
  • 1/4 cup curry powder
  • 2 cups bulgur wheat
  • 5 1/3 cups chicken broth
  • 1 1/2 pounds ground lean lamb
  • 1/3 cup fine dry bread crumbs
  • 3 cups plain nonfat yogurt
  • 3/4 cup chopped fresh mint leaves
  • Salt

Nutrition Information

  • calories 592
  • caloriesfromfat 43 %
  • protein 32 g
  • fat 28 g
  • satfat 10 g
  • carbohydrate 60 g
  • fiber 12 g
  • sodium 239 mg
  • cholesterol 66 mg

How to Make It

  1. Cut apricots in half crosswise.

  2. Rinse and drain mushrooms. Trim off stems flush with caps. Finely chop stems and set caps aside.

  3. In a 4- to 5-quart nonstick pan over high heat, frequently shake pine nuts until lightly browned, about 2 minutes. Pour into a small bowl.

  4. To pan, add chopped mushrooms, oil, onion, and curry powder. Stir over high heat until mushrooms and onion are limp and juices evaporate, about 3 minutes. Remove from heat and spoon half the mixture into a large bowl.

  5. To mushroom mixture in the pan, add apricots, bulgur, and 5 cups broth. Bring to a boil, stir, cover, remove from heat, and let stand until bulgur is tender to bite, at least 8 minutes.

  6. Meanwhile, combine reserved onion-mushroom mixture, 1/3 cup broth, lamb, and bread crumbs. Mix well. Pat an equal amount of lamb mixture onto the cup side of each mushroom cap, covering evenly. Scatter 1 tablespoon pine nuts onto each meat-filled mushroom and gently press nuts into meat.

  7. Divide the curried bulgur mixture equally between 2 casseroles, each 3 quarts (about 9 by 13 in. and at least 2 in. deep).

  8. Lay 4 mushrooms, meat side up, in each casserole (they can overlap slightly). If making ahead, cover and chill up to 1 day.

  9. Bake, covered, in a 400° oven until lamb mixture is no longer pink in center (cut to test, or if chilled, it should register 150° on a thermometer; see notes), 35 to 40 minutes (about 1 hour and 10 minutes if chilled).

  10. Mix yogurt with mint. If making ahead, cover and chill up to 1 day.

  11. Spoon portions onto plates and add yogurt sauce and salt to taste.