Julie Menghini, Hostess at Heart Aussie Lamb Stuffed Portobello Mushrooms
- Prep time 15Min
- Cook time 5Min
- Technique Broil
- Meat Lamb
- Cut Forequarter
- Serves 24
These Aussie lamb stuffed portobello mushrooms are an easy yet elegant canapé. Savoury Australian lamb mince is paired with Manchego cheese and crunchy panko, then quickly grilled until golden. Ideal for parties, drinks receptions or sharing platters.
Ingredients
- 340g lamb mince
- Salt and black pepper
- 24 portobello mushrooms (7–8cm), stems removed
- 40g Manchego cheese, grated
- 30g panko breadcrumbs
- 2 tbsp olive oil
- Fresh parsley, chopped (optional)
Method
- Preheat the oven to grill/ broil setting and position the rack 6–10 inches from the heat source. Prepare a baking tray with non-stick spray.
- Season the ground lamb with salt and pepper. Heat a skillet over medium heat and brown the lamb until cooked through. Set aside to cool slightly.
- Remove the stems from the mushrooms and gently wipe the caps clean with a damp paper towel. Brush the entire mushroom cap with olive oil.
- Using a teaspoon, fill each mushroom cap with the cooked lamb, pressing it in until it is level with the edges of the cap. Sprinkle grated Manchego cheese evenly over the lamb.
- Arrange the stuffed mushrooms on the prepared tray and sprinkle panko breadcrumbs over the tops.
- Place under the grill and cook for 4–5 minutes, keeping a close eye to prevent burning. The mushrooms are ready when the panko is golden brown and crispy.
- Garnish with freshly chopped parsley, if desired, and serve immediately.
Chef’s Tip: The mixture of panko, aged cheese, and fresh herbs adds a golden, crunchy topping that works wonderfully on vegetables, meats, or side dishes.
