Portobellos stuffed with lamb

No reason to feel sheepish if you've never cooked lamb, this is quite baa-sic. 

You will need: ground lamb, portobello mushrooms*, mint, coriander, and feta cheese. I also add garlic and chilli flakes, but you can do whatever you want. 

We will be using the oven, so we start by preheating it to about 200 degrees, with an oven pan inside.

I chopped up my fresh mint and coriander leaves, because I was bored and wanted to play with my knife. If you only have the dried leaves in a spice rack, that is fine too.

I'm also going to add some chopped garlic and chilli flakes.

We are going to mix everything into the ground lamb, along with one egg. You need to get your hands in there and mix everything together to ensure the egg and spices get all over that ground lamb.

To prepare the portobellos, I cut the stems and hollow the insides a bit, to leave just the cap.

Next, you want to take a handfull of the ground lamb and firmly press it into a patty. I've made some large ones here, but you essentially want to make the patties the right size for your mushroom caps.

Simply place the lamb in the mushroom cap, on the preheated oven pan, and we'll put it in the oven.

It takes roughly 30 minutes in the oven, you want to check in from time to time.

While the portobellos are in the oven, cut some feta cheese. I cut them into cubes, you can even just crumble them up if you prefer.

After about 25 minutes, place the cubes or crumbled feta on the patties and put them back in the oven.

It should be ready to go once the cheese has a nice brown crust. Now just plate and serve!

Garnish with the mint leaves if you like, its really just aesthetic. 

For another slight variation, I just crumbled some feta and finely chopped up some mint leaves and mixed them together with a bit of olive oil to make a sauce.

*Tip: Don't throw away your portobello mushrooms, refer to our "Let's not waste anything!" page, and check out few ideas on how to use your portobello mushrooms.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Shyamal Addanki

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