Stuffed Mexican Lamb Mushrooms
Mexican flavours, melted cheese and grilled mushies!
What more could you ask for? Except maybe a margarita!?
This recipe is in collaboration with Butcher Crowd
featuring their Grass-Fed Lamb Mince.
Servings: 2
Ingredients
Extra Virgin Olive Oil, drizzled
½ Onion, finely diced
1 Garlic Clove, minced
250g Grass-Fed Lamb Mince
1 tsp Cumin
1 tsp Paprika
¼ tsp Cayenne Pepper
¼ tsp Chilli Powder
¼ tsp Salt
6 Flat Mushrooms, stems removed
1 Tomato, sliced & halved
1/2 cup Tasty Cheese, grated
Fresh Coriander Leaves
Method
1. Heat a medium frying pan and drizzle oil. Cook onion and garlic until softened.
2. Add mince and cook until browned, add cumin, paprika, cayenne pepper, chilli powder and salt. Stir through spices until the meat is coated. Take off the heat once mince is just cooked through.
3. Meanwhile, heat an oven grill and prepare a baking tray.
4. Top half a mushroom with mince and place tomato on the other half. Sprinkle with tasty cheese.
5. Grill in the oven until cheese has melted and mushrooms have softened.
6. Serve mushrooms topped with fresh coriander leaves.