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Lamb stuffed mushrooms




Source of Recipe


CJ Crenshaw
9 oz of lamb baked and diced (12)

2 oz of goat’s cheese grated (6)

1 ½ pounds (about 30) large open mushrooms (3)

4 tbsp of soaked lentils (1)

1 tsp of olive oil (1)



Remove stems from the mushrooms and reserve caps to the side. Chop the stems up into small pieces. In a frying pan add the oil and the mushroom stems and cook until tender. Add the lentils to the frying pan and heat through. Remove from the heat and stir in lamb which is warmed already in oven. Spoon mixture into the mushroom caps sprinkle with grated cheese and bake in oven at 450 F, for 15 minutes or until tender.

Serve 10 mushrooms per person with a side of fresh steamed vegetables.

Serves three people at 7.5 points each.

If you want to prepare ahead of time, make ready up until bake point and then refrigerate for up to two days, wrapped well and sealed. A great lunch for the weekend’s at home.