LAMB STUFFED ROASTED BALSAMIC MUSHROOMS
Other ground meat like beef or chicken can be used in this recipe instead of lamb. Other hardy herbs like rosemary, thyme or dried sage can be used instead of fresh sage leaves. These are great for kids lunch boxes, just remove the nuts. Coconut aminos liquid is made from fermented coconut nectar and is similar in taste to sweet soy sauce. Gluten free Tamari sauce can be used as well.
Provided by Irena Macri
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 200 °C/395 °F.
- In a medium frying pan, cook onion in butter or ghee for 1-2 minutes over medium heat. Add sage leaves and almonds and cook for a further 2 minutes, stirring a few times. Transfer to a bowl with raw lamb mince, garlic, salt and pepper and combine well with your hands until well incorporated.
- Remove the mushroom stumps by carefully twisting and pulling. Slice a paper-thin layer from the top of the mushrooms' heads to make them more stable when sitting upside down. Combine balsamic vinegar with oil, coconut aminos and sea salt. Use a pastry brush or your fingers to coat the mushrooms with the marinade mix.
- Fill each mushroom cavity with about a tablespoon of lamb mixture. It should look like a little dome of meat sitting inside a mushroom. Place stuffed mushrooms on a foil or baking paper covered oven tray and transfer to the middle shelf of the oven. Roast for 22-25 minutes at 200 °C/395 °F.
- At around 20 minute mark, combine glaze ingredients in a small frying pan or saucepan and heat over medium heat until the liquid starts simmering. Turn the heat off and set aside.
- Remove mushrooms from the oven and brush the top of the meat with balsamic glaze before serving. Serve with your favourite vegetable side dish.
MUSHROOM STUFFED LAMB FILLETS
Usually associated with legs. A yummy adapted recipe for stuffed lamb for 2 or 4 people when a leg is just to much.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- To make for 4 people just double above ingredients.
- Add oil and butter to a fry pan heat until butter melts. Add onion and garlic and cook until onions are soft.
- Add mushrooms and Worcestershire sauce, stir until mushroom are soft, throw in the thyme, parsley and rosemary and mix well. Add cream, breadcrumbs and pepper to taste combine and remove from heat.
- Place mixture in a separate bowl and add egg and veal mince, stirring until well combined.
- Take a meat mallet and pound lamb fillets to flatten slightly. Spread stuffing mixture all over the lamb fillet, take the second fillet and place on top, secure well with toothpicks.
- Place in an ovenproof dish and bake in pre heated oven 190c for 25-35 Min's (cook time depending on whether you like your meat rarer or more well done.). Remove from oven and rest for 5 Min's then slice in two.
- Serve on a bed of greens topped with red wine gravy. Since we are in October and this is the time, because of Halloween we can get pumpkins. I served pumpkin mash on the side but you can serve with any veg mash or potato.
Nutrition Facts : Calories 310.7, Fat 24.6, SaturatedFat 9.2, Cholesterol 145.6, Sodium 294.8, Carbohydrate 14.7, Fiber 0.9, Sugar 2.5, Protein 8.6
MOZZARELLA-STUFFED LEG OF LAMB
Preparing lamb at home doesn't have to be intimidating. Try this effortless yet delicious stuffed roast at your next family gathering. To further simplify the preparation, ask the butcher to butterfly the leg of lamb for you.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Toss bread cubes with cheese, mint and chili sauce until well combined.
- Lay meat fat side down and sprinkle all over with salt and pepper. Spread evenly with bread mixture, leaving a 1-in (2.5-cm) border at one end. Starting at the narrow end, roll up meat jellyroll style.
- Tie rolled roast together with kitchen string. Transfer to a rack set in a roasting pan and roast, basting occasionally, for 1 1/2 hours or until a meat thermometer inserted in centre of meat registers 140 degrees F (60 degrees C) for rare or 160 degrees F (70 degrees C) for medium doneness. Rest roast for 10 minutes. Slice thickly. Makes 8 servings.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 10.8 g, Cholesterol 70.1 mg, Fat 12.9 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 6.1 g, Sodium 596.3 mg, Sugar 3.1 g
LEG OF LAMB WITH MUSHROOM STUFFING
See smiles all around when you serve this Leg of Lamb with Mushroom Stuffing. This savory Leg of Lamb with Mushroom Stuffing dish is packed with flavor.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Heat oil in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir until mushrooms are tender and liquid is cooked off. Cool slightly.
- Meanwhile, prepare stuffing as directed on package, reducing water to 1 cup and butter to 2 Tbsp. Add mushrooms and cheese; mix lightly.
- Place lamb, cut-side up, on cutting board; press to flatten. Spread with stuffing mixture. Roll up, starting at one long side. Tie closed in several places with kitchen string. Place in 13x9-inch baking dish. Whisk remaining ingredients until blended; pour over lamb.
- Bake 1 hour 20 min. or until lamb is medium-rare doneness (150°F). Remove from oven. Cover with foil; let stand 10 to 15 min. or until medium doneness (160°F).
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 115 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0.8698 g, Sugar 0 g, Protein 32 g
MUSHROOM-STUFFED MEAT LOAF
I first tried this savory meat loaf recipe more than 30 years ago after seeing it demonstrated on a local TV cooking program. Since then, I've served it time and again to family and guests. The flavorful stuffing sets it apart from the ordinary. -Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.
Nutrition Facts : Calories 305 calories, Fat 15g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 1100mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
LEG OF LAMB STUFFED WITH WILD MUSHROOMS AND GREENS
Steps:
- Cook Swiss chard in large pot of boiling salted water until just tender, about 5 minutes. Drain. Squeeze chard dry, then finely chop enough to measure 1 1/2 cups. Transfer to large bowl.
- Melt butter with 2 tablespoons oil in large nonstick skillet over medium-high heat. Add wild mushrooms, onion and 1 minced garlic clove and sauté until mushrooms are tender, about 6 minutes. Cool. Transfer to bowl with chard. Add breadcrumbs, cream, 1 tablespoon rosemary, 1 tablespoon thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and mix to blend. (Can be prepared 1 day ahead; cover and refrigerate. Before continuing, stir mushroom stuffing in skillet over medium-high heat until just lukewarm.)
- Preheat oven to 425°F. Open butterflied lamb like book and place cut side up on work surface. Sprinkle with salt and pepper. Mix veal and egg into mushroom stuffing. Spread evenly over lamb; press to adhere. Starting at narrow end, roll up lamb tightly, enclosing filling. Fasten ends with poultry skewers. Rub outside of lamb with remaining 2 tablespoons oil, then with remaining 1/2 tablespoon rosemary, and 1/2 tablespoon thyme. Sprinkle with salt and pepper. Tie lamb with kitchen string at 2-inch intervals to hold shape. Using small sharp knife, cut several 1-inch-deep slits in top of lamb, spacing apart; insert 1 garlic slice into each slit. Place lamb on rack in roasting pan.
- Roast lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 135°F to 140°F for medium-rare, about 1 hour 25 minutes. Remove from oven. Cover with foil and let stand 15 minutes. Remove skewers and string. Cut lamb into 1/2-inch-thick slices. Place on platter.
STUFFED MUSHROOMS II
Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley.
Provided by Judy
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
- In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
- In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
- In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
- Bake for 15 minutes.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 17.7 g, Cholesterol 52.1 mg, Fat 10.7 g, Fiber 1.5 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 390.1 mg, Sugar 2.3 g
LEG OF LAMB STUFFED WITH MUSHROOMS AND CHEVRE
I got this recipe from food network, courtesy of Mark Black of the Brown Palace hotel in Denver, CO. I had to share this with you because it is an amazing recipe and everyone deserves to enjoy this dish! If you want to impress someone, go for this dish. It is definite 5 star quality.
Provided by KLBoyle
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Pound lamb out to about 1 1/2 inches thick.
- In a large saute pan heat butter over med heat and saute mushrooms until soft. Set mushrooms aside until later.
- Season lamb liberally with salt and pepper.
- Layer lamb with shallots, chevre and criminis.
- Roll the lamb into a log and tie with butchers twine.
- In a large saute pan, heat oil over med-high heat and sear lamb on all sides.
- Place lamb on wire rack with baking sheet underneath. Roast for about an hour until internal temp is reached (140 for rare, 170 for well done, I usually go about 155 and it's nice and pink but not bloody).
- Let the lamb rest about 10 minute to prevent juice from running and it drying out.
Nutrition Facts : Calories 1257, Fat 101.5, SaturatedFat 47.3, Cholesterol 313.7, Sodium 2380.9, Carbohydrate 6.2, Fiber 0.8, Sugar 2.8, Protein 78.1
BREAST OF LAMB STUFFED WITH MUSHROOMS
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h10m
Yield Four to six servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- The pockets for stuffing the breasts should be as deep as possible. If you want to increase the depth, run a long knife inside the pockets and make the pockets deeper without cutting through the meat. Set aside.
- Melt one tablespoon of the butter in a saucepan and add the chopped onion and garlic. Cook, stirring, until wilted. Add the mushrooms and cook, stirring, until they give up their liquid. Cook until the liquid evaporates. Add half of the thyme and stir.
- Put the ground lamb in a mixing bowl and add the mushroom mixture, half of the parsley and the egg. Add salt and pepper to taste.
- Stuff the pocket of each breast with the meat mixture, pushing it in compactly from the opening to the rear of each pocket.
- Using a trussing or other needle, sew up the opening of each breast to hold the stuffing. Sprinkle each breast all over with salt and pepper. Place the breasts meaty side up in a baking dish and brush with oil. Scatter the halved or quartered onion around the breasts.
- Place in the oven and bake 15 minutes. Reduce the heat to 400 degrees and continue baking 15 minutes.
- Pour off the fat from around the meat. Sprinkle the remaining one-quarter cup of chopped parsley and the remaining one-half teaspoon thyme over the breasts. Dot with the remaining two tablespoons butter.
- Return the breasts to the oven and bake five minutes longer. Remove string. Serve carved in four to six pieces.
Nutrition Facts : @context http, Calories 879, UnsaturatedFat 32 grams, Carbohydrate 7 grams, Fat 65 grams, Fiber 2 grams, Protein 64 grams, SaturatedFat 28 grams, Sodium 1177 milligrams, Sugar 2 grams, TransFat 0 grams
STUFFED LAMB CHOPS
The mushroom stuffing nicely complements the flavor of the lamb chops in this recipe. I like to serve mint jelly on the side. -Sarah Thompson
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the mushrooms, celery and onion in butter until tender. Stir in 1/2 cup bread crumbs, parsley and 1/4 teaspoon salt; set aside., In a shallow bowl, combine the eggs and milk. In another shallow bowl, combine the remaining bread crumbs and salt; add paprika. , Cut a pocket in each chop by horizontally cutting almost to the bone; stuff with mushroom mixture. Dip chops in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., Place in an ungreased 9-in. square baking pan. Bake, uncovered, at 400° for 30 minutes. Turn chops over; bake 15 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.
Nutrition Facts :
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