Weekend Cook: Lamb Stuffed Mushrooms

It's mess on a plate, but easy to make.

Lean lamb sausage from Willow Hill Farm is the filling.

I grated up some cheese from the farm.

Sauteed some shiitakes, because one type of mushroom isn't enough.

Giant button 'shrooms, cheese,

meat squeezed out of the casing,

sauteed mushrooms,

more cheese and the remaining sausages; it all went into a 375f oven for 40 minutes.

Two notes: when I do this again, I think I will chop the raw shiitakes and add them to the meat just like I do for meatballs in order to make the filling less dense; Dan has requested a more gooey cheese for the topping.

It was delicately lamb(y), savory and delicious.