Ground Lamb-Stuffed Portabellas - cooking recipe

Ingredients

1 -2 tablespoon extra virgin olive oil
1 1/2 red onions, finely diced
2 1/2 lbs ground lamb
salt and black pepper
2 -3 tablespoons ground cumin
1 quart whipping cream
1/2 loaf brioche bread, finely diced
3/8 cup grated swiss cheese
3/8 cup grated gruyere cheese
3/8 cup grated mozzarella cheese
36 -40 portabella mushrooms, 3 inches in diameter
2 cups beef stock
extra cheese, for topping
breadcrumbs, for topping

Preparation

In a large, deep-sided skillet, heat oil over medium-high heat and saute the onions; add the lamb (crumbled), salt, pepper and cumin; stir meat as needed to prevent sticking.
When lamb is fully cooked, add cream; simmer for 10 minutes.
Stir in diced bread; cook for about 2 minutes then remove from heat.
When meat is cool enough to handle, knead in cheeses; taste and adjust salt, pepper and cumin if necessary.
Snap off mushroom stems and spoon out gills so portobellos are shallow cups.
Bring stock to a boil and place mushrooms in, 1 minute on each side.
Preheat broiler.
Stuff portobello caps with lamb mixture, then top each one with more cheese and crumbs.
Place under broiler to rewarm and crisp the topping.
Serve hot.