That Sounds Tasty . Makes Me Think About Cooking A Mushroom Stuffed Leg Of Lamb Hmmmmmmmmmmm

Yes, I'd imagine that mushroom-stuffed lamb would be similarly wonderful.

I am ignorant. I have never heard of Manchego.

JanetLand, it's a Spanish cheese, and it's REALLY good.

Ooh I love Manchego!

Lamb has been too funky for me since I've gotten pregnant, but since that will all be over in a few weeks, I'll bookmark this!

Sounds quite good! I make these sometimes with Italian sausage as the meat and Parm as the cheese....more conventional I guess, but also quite yummy.

Lamb is a meat I have never really investigated. I will try these next month when my budget returns to some semblance of sanity.

This is nice for investigating lamb because it uses so little meat. You can taste it, but it's not overwhelming, and making it doesn't require a lot of interaction with the lamb.

I love lamb, but lamb can definitely be weird to cook or prepare sometimes.

But but but... What if I don't like lamb or mushrooms? Eh, what then?!

And what if I don't eat meat or poultry though I am fond of mushrooms? What then?

Then you should make them right now and send them to ME.

(And I'm guessing you could actually substitute chopped-up mushroom for the lamb, if you were so vegetarianly inclined. Don't really think you could substitute anything for the mushrooms, though, so deborah may be out of luck.)

bearwife, here's my recipe for stuffed mushroom, no meat:

Ingredients:
- 500 g mushrooms
- 1/2 yellow onion
- small bunch of fresh thyme (you could also use 2 teaspoons of dried thyme or oregano instead)
- two slices of bread (or 3/4 cup ready-made breadcrumbs or cracker meal)
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- salt and pepper

To cook:
- Blitz the bread to make fine breadcrumbs.
- Let the butter heat up in a frying pan over medium heat for two or three minutes. Add breadcrumbs and toast gently for about 10-15 minutes, stirring every couple minutes. When they are dry and crispy, put in a mixing bowl.
- Prepare mushrooms by removing stems (set aside) and brushing with a paper towel to remove any dirt. Do not wash with water, as the mushrooms will absorb the water and this will make them soggy and this will make you sad.
- Finely chop the onion and mushrooms stems, add to bowl.
- Take all the leaves off the thyme and add, or if you’re using dried herbs, toss ‘em in. Add the Parmesan, salt and pepper to taste, and mix everything together well.
- Preheat the oven to 180°C.
- Oil a baking sheet. Fill each mushroom with the delicious, delicious mixture, making sure to gently push and mould down the top into a small mound. Crumbly top equals burny top later, so smooth down in little pats and pushes. Put them on the tray after they’ve been filled.
- Pop in the oven, and bake for about 15 or 20 minutes. I can’t be more precise than that, but when they’re done, they’ll be slightly dried out on top, a little wrinkly on the sides, and kind of steaming. (Don’t check on them too often, because very time you open the oven door, the temperature drops.)
- NOM NOM NOM


deborah, darling, I don't know what to tell you.

I know, Specklet. I think I'm a lost cause. I finally tried lamb a couple years ago at the in-laws and it was barely edible, the brown parts that is. I tried it again (same place) and I just couldn't do it. Mushrooms and me... well, we have had a long distance relationship for a long time. If they disguise themselves into a dish, we're okay with each other. But if they're out and proud, I just have to wave at them from a distance.