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Merguez Lamb Stuffed Portobello Caps

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 500 g ground lamb (18 oz)
  • 1 tsp ground fennel
  • 2 Tbsps paprika
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/8 tsp cinnamon
  • 1 dash allspice
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 egg
  • 4 portobello mushrooms caps
  • 2 Tbsps olive oil
  • 1 large bocconcini (or 24 mini; sliced)

Instructions
 

  • Preheat oven to 425ºF/220ºC. Place parchment paper on a small cookie sheet. Mix together the spices until completely blended. Brush the outside of the mushroom caps with the olive oil. Mix the meat, spices and eggs together. Lay the pieces of cheese out onto the mushroom caps. Place the meat over the cheese. Cook the mushrooms caps for 18-20 minutes, or until the lamb is cooked to 165ºF/75ºC. Serve.
Keyword Cheese, Lamb, Meat, Mushrooms