Mushrooms and lamb are a natural combination and they’re even better together with the addition of Asian flavors and the crunch of peanuts.
Prep: 20 mins
Cook: 15 mins
Yields: 12 Servings
12 large mushrooms
1 tbspextra-virgin olive oil
⅓ lbground American Lamb
½ tspgarlic salt
½ tspground pepper
¼ cupchopped red bell pepper
3 green onions, thinly sliced
2 tbspprepared plum sauce (available in the Asian section of the store)
3 tbspfinely chopped peanuts
1Preheat the oven to 375ºF.
2Wipe off the mushrooms with a damp paper towel. Snap out the mushroom stems and chop them; set aside.
3In large skillet, heat the oil over medium heat. Add lamb and mushroom stems. Add the garlic salt and pepper. Crumble the lamb and cook until browned. Drain any liquid from the pan, return to the heat, and stir in the bell pepper and onions. Stir in the plum sauce and 2 tablespoons peanuts and remove from the heat.
4Spoon the lamb mixture into the mushroom caps and sprinkle with remaining 1 tablespoon peanuts.
5Place mushroom caps on a baking sheet and bake for 15 minutes.
Recipe and image provided by the American Lamb Board
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