| 12 large mushrooms
(must fit in muffin tin), 12 oz ground Alberta lamb, 2 green onions sliced very
thinly, ½ teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon fresh parsley
finely chopped, ¼ teaspoon cayenne pepper, ½ teaspoon black pepper, 1 teaspoon
salt, 1 egg, ½ cup fine breadcrumbs, 3 tablespoons Parmesan cheese, 3 tablespoons
butter Method:
Combine
lamb, onion, cumin, paprika, parsley, peppers, and salt. Set in refrigerator for
one hour. Carefully remove stems from mushrooms and chop stems finely. Sauté chopped
stems in butter, remove from heat and stir in breadcrumbs. Remove lamb from fridge,
combine with stem and breadcrumbs. Add egg, blend well. Stuff mushrooms with mixture.
Top with Parmesan. Line muffin tins with paper liners and place a stuffed mushroom
in each hole. Bake at 350F for 25 minutes. |
