SOO GOUDA LAMB STUFFED MUSHROOMS WITH PINEAPPLE MANGO SALSA GLAZE
Ingredients
1 pound stuffing mushrooms (about 12)
2 tablespoons olive oil
¾ cup salt divided
¾ pound raw ground lamb
½ cup 505 Southwestern Pineapple Mango Jalapeno Salsa
½ cup smoked gouda cheese, grated on the large hole of a box grater
¼ teaspoon cinnamon
¼ cup fresh cilantro leaves, chopped (plus more for garnish)
¼ cup 505 Southwestern Hint of Hatch Tortilla Chips, crushed to fine crumbs
Instructions
Preheat oven to 375 degrees. Cover a rimmed baking sheet with foil and coat it with non-stick spray.
Remove the stems from each of the mushrooms and place the caps, cavity side up, on the baking sheet. Finely chops the stems.
Heat the olive oil in a medium skillet over medium high heat. Add the chopped stems and ¼ teaspoon of the salt and cook, stirring frequently, for 5-7 minutes until the moisture is all released and the mushrooms begin to lightly brown. Set aside and cool to room temperature.
Combine the cooled mushrooms, lamb, ¼ cup of the salsa, shredded gouda, cinnamon, cilantro, crushed tortilla chips, and remaining ½ teaspoon salt in a large bowl. Massage everything together and then pack the mixture into the mushroom caps making a dome of stuffing on top of each cap, evenly distributing the stuffing amongst the mushroom caps. Brush the remaining ¼ cup of salsa liberally over the tops of the stuffing on each cap.
Bake for 20-25 minutes until cooked through and browned on top. Let cool slightly, but serve hot, garnished with more cilantro leaves. Deeelish!!
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