Steps

1. Preheat oven to 350°F. Bring a large pot of water to a boil. Add the mushroom caps and lemon juice and cook for 2-3 minutes. Drain thoroughly and set aside to dry. Mince the reserved mushroom stems.
2. Heat the olive oil in a sauté pan over medium heat. Add the shallots and garlic and sauté until the shallots are translucent. Add the mushroom stems and sauté 2-3 minutes. Add veal, lamb, cumin and coriander, salt and pepper and sauté, stirring and breaking up any chunks, until the meat is thoroughly cooked. Remove from heat, adjust seasoning and cool.
3. Whip the heavy cream until it forms soft peaks. In a large bowl, carefully fold together the meat mixture, whipped cream, egg white and mint. Fill the mushroom caps with the filling in a slight dome shape and top with a sprinkling of fresh bread crumbs. Line the mushrooms up on a baking sheet and bake until heated through, 8-10 minutes. Serve immediately.

Notes

Stuffed mushrooms are a favorite at any party or family get-together. The mushrooms can be prepared and placed upon a baking sheet ahead of time. Simply refrigerate them until your guests arrive, then pop them in the oven.