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 ...

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