Lamb-stuffed Portabellas
Notes: If the casserole is chilled, the natural effects of the seasoning will keep the meat mixture pink in the center, even when it is cooked. Test doneness with a thermometer.
How to Make It
Step 1
1
Cut apricots in half crosswise.
Step 2
2
Rinse and drain mushrooms. Trim off stems flush with caps. Finely chop stems and set caps aside.
Step 3
3
In a 4- to 5-quart nonstick pan over high heat, frequently shake pine nuts until lightly browned, about 2 minutes. Pour into a small bowl.
Step 4
4
To pan, add chopped mushrooms, oil, onion, and curry powder. Stir over high heat until mushrooms and onion are limp and juices evaporate, about 3 minutes. Remove from heat and spoon half the mixture into a large bowl.
Step 5
5
To mushroom mixture in the pan, add apricots, bulgur, and 5 cups broth. Bring to a boil, stir, cover, remove from heat, and let stand until bulgur is tender to bite, at least 8 minutes.
Step 6
6
Meanwhile, combine reserved onion-mushroom mixture, 1/3 cup broth, lamb, and bread crumbs. Mix well. Pat an equal amount of lamb mixture onto the cup side of each mushroom cap, covering evenly. Scatter 1 tablespoon pine nuts onto each meat-filled mushroom and gently press nuts into meat.
Step 7
7
Divide the curried bulgur mixture equally between 2 casseroles, each 3 quarts (about 9 by 13 in. and at least 2 in. deep).
Step 8
8
Lay 4 mushrooms, meat side up, in each casserole (they can overlap slightly). If making ahead, cover and chill up to 1 day.
Step 9
9
Bake, covered, in a 400° oven until lamb mixture is no longer pink in center (cut to test, or if chilled, it should register 150° on a thermometer; see notes), 35 to 40 minutes (about 1 hour and 10 minutes if chilled).
Step 10
10
Mix yogurt with mint. If making ahead, cover and chill up to 1 day.
Step 11
11
Spoon portions onto plates and add yogurt sauce and salt to taste.
Ingredients
1 cup dried apricots
8 portabella mushrooms (4 1/2-in.-wide caps), about 2 1/2 lb. total
1/2 cup pine nuts
1 teaspoon olive oil
1 onion (1/2 lb.), finely chopped
1/4 cup curry powder
2 cups bulgur wheat
5 1/3 cups chicken broth
1 1/2 pounds ground lean lamb
1/3 cup fine dry bread crumbs
3 cups plain nonfat yogurt
3/4 cup chopped fresh mint leaves
Salt
Directions
Step 1
1
Cut apricots in half crosswise.
Step 2
2
Rinse and drain mushrooms. Trim off stems flush with caps. Finely chop stems and set caps aside.
Step 3
3
In a 4- to 5-quart nonstick pan over high heat, frequently shake pine nuts until lightly browned, about 2 minutes. Pour into a small bowl.
Step 4
4
To pan, add chopped mushrooms, oil, onion, and curry powder. Stir over high heat until mushrooms and onion are limp and juices evaporate, about 3 minutes. Remove from heat and spoon half the mixture into a large bowl.
Step 5
5
To mushroom mixture in the pan, add apricots, bulgur, and 5 cups broth. Bring to a boil, stir, cover, remove from heat, and let stand until bulgur is tender to bite, at least 8 minutes.
Step 6
6
Meanwhile, combine reserved onion-mushroom mixture, 1/3 cup broth, lamb, and bread crumbs. Mix well. Pat an equal amount of lamb mixture onto the cup side of each mushroom cap, covering evenly. Scatter 1 tablespoon pine nuts onto each meat-filled mushroom and gently press nuts into meat.
Step 7
7
Divide the curried bulgur mixture equally between 2 casseroles, each 3 quarts (about 9 by 13 in. and at least 2 in. deep).
Step 8
8
Lay 4 mushrooms, meat side up, in each casserole (they can overlap slightly). If making ahead, cover and chill up to 1 day.
Step 9
9
Bake, covered, in a 400° oven until lamb mixture is no longer pink in center (cut to test, or if chilled, it should register 150° on a thermometer; see notes), 35 to 40 minutes (about 1 hour and 10 minutes if chilled).
Step 10
10
Mix yogurt with mint. If making ahead, cover and chill up to 1 day.
Step 11
11
Spoon portions onto plates and add yogurt sauce and salt to taste.
Search All of Sunset's Recipes
The Latest
Beyond Defensible Space: Here’s How to Protect Your Home with a Safer Garden.
