Lamb-stuffed Portabellas Recipe – Sunset Magazine

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