Succulent lamb cooked with herbs are accompanied by heavenly feta stuffed mushrooms.


  • 200g lamb chops

  • 2 Portobello mushrooms

  • 1 tbsp fresh oregano

  • 60g feta cheese

  • 1 tbsp fresh mint

  • 1 tbsp parsley, chopped

  • 60g tomato, chopped and seeds removed

  • 30g breadcrumbs

  • 1 clove garlic

  • 1 tbsp Dijon mustard

  • 1 tbsp dried rosemary


  • 1.

    Brush the lamb with the Dijon mustard and dip in a third of the breadcrumbs to coat it.

  • 2.

    Cook the lamb in a pan over a high heat for 4 minutes, turning once.

  • 3.

    Place the mushrooms whole on a griddle pan with a little oil, cap side down and cook briefly.

  • 4.

    In a blender, blitz together the mint, oregano, rosemary, garlic, feta and two thirds of the breadcrumbs. Stuff the mixture into the mushrooms and put in an oven for 2 minutes at 160C.

  • 5.

    Mix the chopped tomato together with the parsley and a little olive oil.  Season and serve with the lamb and mushrooms.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 1111kj
  • Fat Total 85g
  • Saturated Fat 40g
  • Protein 47g
  • Carbohydrate 41g
  • Sugar 11g
  • Sodium 1072mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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