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 and pepper. Cook and crumble lamb until browned. Drain well.
4. Stir in bell pepper and onion. Stir in plum sauce and 2 Tbsps. peanuts. Stuff lamb mixture into mushroom caps and sprinkle with remaining peanuts.
5. Place mushroom caps on baking sheet and bake for 15 minutes.
Recipe and photo by the American Lamb Board
