Recipe by Michal Frischman

Lamb-Stuffed Mushrooms

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Meat Meat
Easy Easy
8 Servings


- Sesame

I always feel like it’s nice to have a beef alternative on Yom Tov. Ground lamb is relatively inexpensive, especially since you only need a pound for this recipe. I also feel like ground lamb has a less intense flavor than whole cuts do, so it’s a safer option to serve to a crowd with mixed preferences. You can use beef if you prefer.


Lamb-Stuffed Mushrooms

  • 2 tablespoons Gefen Olive Oil

  • 1 small onion, finely diced

  • 2 (14-oz./400-g.) containers stuffing mushrooms (large white mushrooms) or regular white mushrooms, stems removed and reserved

  • 1/4 cup finely diced tomato

  • 2 tablespoons Tuscanini Tomato Paste

  • 2 teaspoons salt

  • 1/4 teaspoon coarse ground Gefen Pepper

  • 1/2 teaspoon mustard powder

  • 2 tablespoons finely chopped fresh parsley, or 4 cubes Gefen Frozen Parsley

  • 1 pound (450 grams) ground lamb

Frizzled Leeks

  • 1/4 cup thinly sliced leek (white parts only)

  • oil, to cover

  • 1/4 teaspoon salt

For Serving

  • 4 ounces (110 grams) arugula

  • 1/4 cup prepared techinah

  • pine nuts (optional)

  • fresh mint or parsley

Wine Pairing

Herzog Special Reserve Pinot Noir 2019


Prepare the Lamb-Stuffed Mushrooms


Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).


Heat oil in a large skillet. Add onion and sauté for about seven minutes, or until starting to brown. Finely dice the mushroom stems and add to the onion, stirring well. Cook until browned and any liquid has evaporated, about 10 minutes.


Add tomato, tomato paste, salt, pepper, mustard, and parsley. Cook another two minutes. Remove from heat and allow to cool for 10 minutes.


Gently mix in lamb. Stuff mushrooms with the mixture.


Transfer to a lined baking pan and bake for 30 minutes.

Prepare the Frizzled Leeks


Place leeks in a small pot and cover with oil. Turn heat on low and cook until browned, about 30 minutes. Stir occasionally.


Remove to paper towels to drain and immediately sprinkle with salt.


Once fully cooled, transfer to an airtight container and store at room temperature.

To Serve


Lay a bed of arugula on a platter. Place warm stuffed mushrooms on top.


Drizzle with techinah and top with pine nuts, if desired, frizzled leeks, and fresh mint or parsley. Serve immediately.


The mushrooms reheat super well, and the frizzled leeks keep well in an airtight container at room temperature for several days.


Food Styling- Renee Muller
Photography- Hudi Greenberger

Lamb-Stuffed Mushrooms

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Sharon Gross
Sharon Gross
9 months ago

This is a great recipe-

Sara Meisels
Sara Meisels
2 years ago

Delicious!! Easier to prepare than many other stuffed mushroom recipes I’ve tried. Froze very well. Should’ve made twice as many – what a hit.

2 years ago

Absolutely delicious, froze well, and sugar free!