YIELD: 12 stuffed mushrooms 12 large mushrooms 1 Tbsp. olive oil ⅓ lb. ground American lamb ½ tsp. garlic salt ½ tsp. ground black pepper ¼ cup chopped red bell pepper 3 green onions, thinly sliced 2 Tbsps. prepared plum sauce 3 Tbsps. finely chopped peanuts, divided 1. Preheat oven to 375°F. 2. Wipe off mushrooms with a damp paper towel. Snap out mushroom stems and chop stems; set aside. 3. Heat olive oil in a large skillet. Add lamb and chopped mushroom stems. Season with garlic salt ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.