Lamb Stuffed Mushrooms
|Onion||1 Small, chopped|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Ground lamb||1⁄2 Pound|
|Fresh bread crumbs||3⁄4 Cup (12 tbs)|
|Chopped capers||1⁄2 Tablespoon|
|Egg||1 , beaten|
|Flat mushrooms||16 Large|
|Dark bread crumbs||2 Tablespoon, mixed with cheese|
|Grated cheese||1 Tablespoon, mixed with breadcrumbs|
Heat 2 tablespoons butter; cook onion and garlic 4 to 5 minutes.
Add ground meat; cook 7 to 8 minutes, stirring constantly.
Mix in crumbs, parsley, and capers; season well with salt, pepper, and mace.
Cool slightly; add enough egg to moisten mixture without making it runny.
Remove stems from mushrooms level with base.
Chop stems; add to stuffing mixture.
Divide stuffing into 8 parts; mold over mushroom caps.
Lay other 8 mushroom caps on top; press firmly together.
Wrap each mushroom sandwich in strip of bacon; place in buttered fireproof dish.
Spoon 1 tablespoon melted butter over mushrooms; cover with foil.
Bake in preheated 350°F oven 20 to 30 minutes; after 15 minutes remove foil.
Sprinkle crumb mixture over; cook 10 to 15 minutes.
If necessary, brown under broiler.