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Lamb-stuffed Portabellas

Lamb-stuffed Portabellas

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.

Sunset OCTOBER 1997

  • Yield: Makes 8 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 592
  • Calories from fat: 43%
  • Protein: 32g
  • Fat: 28g
  • Saturated fat: 10g
  • Carbohydrate: 60g
  • Fiber: 12g
  • Sodium: 239mg
  • Cholesterol: 66mg
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Lamb-stuffed Portabellas recipe

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