Snack

Lamb-stuffed mushrooms with feta

Name: Lamb-stuffed mushrooms with feta
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 11 oz Cremini mushrooms; 8½ oz Ground lamb; 3 oz Feta; 4 tsp Olive oil; Dried oregano, a teaspoon; Ground cinnamon, a small pinch; Fresh mint, a few leaves; Sea salt, to taste

The mushrooms are roasted empty first, which drives out the water that otherwise collects under the filling and turns the whole thing into a puddle.

3gnet carbs

21gfat

16gprotein

265kcal

Per serving35 minServes 4

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Ingredients

For the whole dish · serves 4

Cremini mushrooms11 oz
Ground lamb8½ oz
Feta3 oz
Olive oil4 tsp
Dried oreganoa teaspoon
Ground cinnamona small pinch
Fresh minta few leaves
Sea saltto taste

Method

6 steps · 35 minutes

Pull the stems out and roast the caps gill side down at 400F for 8 minutes, then pour off the liquid that has collected.
Chop the stems fine and brown them with the lamb, hard, until there is real color on the meat.
The pinch of cinnamon is what makes this taste Greek rather than generic. It should not be identifiable in the finished dish.
Drain the fat off if there is a lot. Cold lamb fat sets waxy and these are as good at room temperature as hot.
Fill the caps, crumble the feta over, and return them for 10 minutes.
Mint torn over at the end, off the heat. Baked in, it goes black and tastes of nothing.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.