Yields Makes 8 servings
Notes: If the casserole is chilled, the natural effects of the seasoning will keep the meat mixture pink in the center, even when it is cooked. Test doneness with a thermometer.

How to Make It

Step 1
1

Cut apricots in half crosswise.

Step 2
2

Rinse and drain mushrooms. Trim off stems flush with caps. Finely chop stems and set caps aside.

Step 3
3

In a 4- to 5-quart nonstick pan over high heat, frequently shake pine nuts until lightly browned, about 2 minutes. Pour into a small bowl.

Step 4
4

To pan, add chopped mushrooms, oil, onion, and curry powder. Stir over high heat until mushrooms and onion are limp and juices evaporate, about 3 minutes. Remove from heat and spoon half the mixture into a large bowl.

Step 5
5

To mushroom mixture in the pan, add apricots, bulgur, and 5 cups broth. Bring to a boil, stir, cover, remove from heat, and let stand until bulgur is tender to bite, at least 8 minutes.

Step 6
6

Meanwhile, combine reserved onion-mushroom mixture, 1/3 cup broth, lamb, and bread crumbs. Mix well. Pat an equal amount of lamb mixture onto the cup side of each mushroom cap, covering evenly. Scatter 1 tablespoon pine nuts onto each meat-filled mushroom and gently press nuts into meat.

Step 7
7

Divide the curried bulgur mixture equally between 2 casseroles, each 3 quarts (about 9 by 13 in. and at least 2 in. deep).

Step 8
8

Lay 4 mushrooms, meat side up, in each casserole (they can overlap slightly). If making ahead, cover and chill up to 1 day.

Step 9
9

Bake, covered, in a 400° oven until lamb mixture is no longer pink in center (cut to test, or if chilled, it should register 150° on a thermometer; see notes), 35 to 40 minutes (about 1 hour and 10 minutes if chilled).

Step 10
10

Mix yogurt with mint. If making ahead, cover and chill up to 1 day.

Step 11
11

Spoon portions onto plates and add yogurt sauce and salt to taste.

Ingredients

 1 cup dried apricots
 8 portabella mushrooms (4 1/2-in.-wide caps), about 2 1/2 lb. total
 1/2 cup pine nuts
 1 teaspoon olive oil
 1 onion (1/2 lb.), finely chopped
 1/4 cup curry powder
 2 cups bulgur wheat
 5 1/3 cups chicken broth
 1 1/2 pounds ground lean lamb
 1/3 cup fine dry bread crumbs
 3 cups plain nonfat yogurt
 3/4 cup chopped fresh mint leaves
  Salt

Directions

Step 1
1

Cut apricots in half crosswise.

Step 2
2

Rinse and drain mushrooms. Trim off stems flush with caps. Finely chop stems and set caps aside.

Step 3
3

In a 4- to 5-quart nonstick pan over high heat, frequently shake pine nuts until lightly browned, about 2 minutes. Pour into a small bowl.

Step 4
4

To pan, add chopped mushrooms, oil, onion, and curry powder. Stir over high heat until mushrooms and onion are limp and juices evaporate, about 3 minutes. Remove from heat and spoon half the mixture into a large bowl.

Step 5
5

To mushroom mixture in the pan, add apricots, bulgur, and 5 cups broth. Bring to a boil, stir, cover, remove from heat, and let stand until bulgur is tender to bite, at least 8 minutes.

Step 6
6

Meanwhile, combine reserved onion-mushroom mixture, 1/3 cup broth, lamb, and bread crumbs. Mix well. Pat an equal amount of lamb mixture onto the cup side of each mushroom cap, covering evenly. Scatter 1 tablespoon pine nuts onto each meat-filled mushroom and gently press nuts into meat.

Step 7
7

Divide the curried bulgur mixture equally between 2 casseroles, each 3 quarts (about 9 by 13 in. and at least 2 in. deep).

Step 8
8

Lay 4 mushrooms, meat side up, in each casserole (they can overlap slightly). If making ahead, cover and chill up to 1 day.

Step 9
9

Bake, covered, in a 400° oven until lamb mixture is no longer pink in center (cut to test, or if chilled, it should register 150° on a thermometer; see notes), 35 to 40 minutes (about 1 hour and 10 minutes if chilled).

Step 10
10

Mix yogurt with mint. If making ahead, cover and chill up to 1 day.

Step 11
11

Spoon portions onto plates and add yogurt sauce and salt to taste.

Lamb-stuffed Portabellas