This is my favorite from the Paleo Party.
Take about 100 mushrooms (Cremini) and rip the stems out of them, DO NOT THROW AWAY STEMS. Saute together:
- 1 c minced onion
- All 100 stems chopped up
- A little garlic
- About 1 T crushed dried rosemary
- 2 T olive oil
- Any supplemental Egg Plant remnants (half a cup)
Add 3 pounds of ground lamb, and cook through. Remove excess fat as needed. Add 1/2 cup of Chardonay at end and let evaporate. I cooled the meat mix first, and then crammed the mushroom caps full of it. Once stuffed, bake at 350F for 20 minutes.
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