Lamb-Stuffed Mushrooms

by JR Meats on June 6, 2015

By Connie Karstens, Liberty Land and Livestock, Minnesota

Lamb-Stuffed Mushrooms

Lamb-Stuffed Mushrooms


These lamb stuffed mushrooms make hearty appetizers or even a full meal!

Makes 36 stuffed mushrooms.

Preheat oven to 350 degrees.



36 large mushrooms, washed and dried

1/2 Cup melted unsalted butter plus 1/4 cup chilled butter

Juice of one lemon

2 TBS olive oil

1 lb. ground lamb

2 TBS. minced fresh parsley

2 TBS minced onion

1/2 Cup freshly grated Swiss or Parmesan cheese

1/2 tsp. salt

Freshly ground black pepper to taste

1/2 Cup of dry Sherry

3/4 Cup fine breadcrumbs


Remove the stems from the mushrooms. Put the caps in a large bowl, sprinkle with the melted butter and lemon juice; toss gently, coating the caps.

Dice the mushroom stems, and saute in the olive oil with the lamb, parsley and onion. Drain.

In a bowl, combine the grated cheese, salt, pepper, sherry, and 1/2 of the breadcrumbs. Add the lamb mixture, and toss lightly.

Shake the butter and lemon juice from the mushroom caps. Fill each cap with the lamb mixture. Sprinkle lightly with the remaining breadcrumbs, and dot each with a bit of the chilled butter. Bake for 15 – 20 minutes, and serve hot.

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