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Sweet & Sour Lamb–Stuffed Mushrooms

I found myself staring at a mountain of lamb mince one afternoon, determined to make something more exciting than the usual suspects. I’ve always had a love affair with Italian sauces—especially agrodolce—and while this dish isn’t traditional by any stretch, it borrows the heart of that technique: slowly reducing vinegar with a touch of sugar (here, maple) into a glossy, tangy-sweet sauce.

In keeping with tradition, currants and pine nuts add their signature pop before the dish veers into new territory with warming spices that play beautifully against the richness of the lamb. The result is a fragrant, lifted sweet–sour filling, finished with tangy herbed feta that transforms simple mushrooms into a deeply satisfying meal.

It’s one of my favourite weeknight dishes and an excellent meal-prep option—delicious even enjoyed cold the next day. Add a crisp green salad and you’ve got a high-protein, fibre-rich, seriously feel-good dinner.

Lunch
Dinner
A Little Longer

Serves 2-3

Prep Time 10 Mins

Cook Time 45 Mins

Ingredients

  • 500g grass fed lamb mince
  • 4 tbsp extra virgin olive oil
  • ½ red onion, finely diced
  • 4 garlic cloves, finely chopped
  • 1 celery stick, finely diced
  • 1 sprig rosemary, leaves picked
  • ¼ tsp Chinese five spice
  • ¼ tsp ground cumin
  • ¼ tsp smoked urfa chilli flakes (or regular chilli flakes)
  • 1 tbsp tomato paste
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 1 tbsp maple syrup
  • ¼ cup dried currants
  • ¼ cup + 1 tbsp pine nuts
  • 10g parsley, finely chopped
  • 4–5 large portobello mushrooms, stems trimmed and caps peeled
  • ⅓ cup marinated feta, crumbled
  • 1 tsp lemon zest
  • 10g mint, finely chopped
  • Flaky salt & freshly cracked pepper

Method

  • 1
    Preheat the oven to 200°C and set a cast-iron pan aside.
  • 2
    Brown the lamb:
Season the mince generously with salt. Heat half the olive oil in a large non-stick pan over high heat. Add the mince in two large pieces and sear on both sides until deeply golden. Remove and reserve the oil in the pan.
  • 3
    Reduce the heat to medium and add the onion, garlic and celery. Sauté until softened. Stir in the rosemary, five spice, cumin, urfa chilli and tomato paste, cooking until fragrant and lightly caramelised.
  • 4
    Deglaze with red wine vinegar, water and maple syrup. Season with pepper, then bring to a gentle simmer. Return the lamb to the pan along with the currants, pine nuts and parsley. Break up the mince, stir well, and cook on low for 25–30 minutes, until tender and reduced to a glossy, sticky sauce.
  • 5
    Prepare the mushrooms:
Drizzle the remaining olive oil over the base of the cast-iron pan. Arrange the mushrooms inside and generously spoon 3–4 large tablespoons of the lamb mixture into each one. Season with salt and pepper. Bake until the mushrooms are soft and the tops are golden.
  • 6
    Make the topping:
Combine the feta, lemon zest and mint in a small bowl.
  • 7
    To serve:
Finish each stuffed mushroom with a spoonful of the herbed feta and serve alongside a simple green salad.
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