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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