Portobellos Stuffed with Lamb Sausage and Zucchini

Portobellos stuffed with Zucchini and Lamb Sausage

So there’s a bit of a cheat in this recipe. The butcher at New Seasons had Gyros seasoned lamb sausage on sale. It comes with onions, garlic and spices already in the sausage – all ready to cook. It was on sale for 5.99/pound.

I turned the oven on to 400 Fahrenheit.

I used a single 1/4 pound patty for this recipe. I diced up 1/2 of a small zucchini and mixed it together with the lamb sausage.

I cleaned two portobello tops, removing the gills and the stem which I reserved for an omelet tomorrow. I rubbed a bit of olive oil on the top, and spread the zucchini/sausage mix into the caps. I put them in a pan and put them in the preheated oven and let cook about 20 minutes.

They were not quite done, but it was time to put a bit of provolone on top. I sliced about 1/2 ounce of provolone and spread the very thin slices across the top and let cook until the cheese browned and served with a Charred Tomato Salad.

It was delicious, hearty and satsifying with that wonderful earthiness of mushroom and the aromatic flavor of seasoned lamb.


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