While larger mushrooms make for a better presentation, using smaller ones - and not packing the meat and feta mixture in too tightly - allows them to cook faster. Because the mushrooms are stuffed with lamb, it's fine if the meat mixture is a little pink at the centre. Serve this dish with crusty bread for mopping up the sauce; it's also good with couscous, which can be made while the mushrooms are in the oven. Take care when seasoning this dish - the feta is salty, so you might not need to add salt. 16-20 medium-sized button mushrooms (with caps about 4cm in diameter) 200 grams minced lamb 1 garlic clove, minced 1 large shallot, minced 100 grams feta, crumbled A handful of fresh parsley, chopped The finely grated zest of half a lemon Fine sea salt and freshly ground black pepper 45 grams sour cream Preheat the oven to 200 degrees Celsius. Mix the lamb with the garlic and shallot, and season with salt (if needed) and pepper. Gently mix in the feta, parsley and lemon zest. Remove the caps from the mushrooms and stuff the cavity with some of the meat mixture; mound it slightly over the top and press gently so it adheres, but don't pack it tightly. Place the mushrooms in a baking pan and bake for 10 minutes, or until the meat is lightly browned on top and the mushrooms are slightly shrivelled. Put the mushrooms on a serving dish, leaving the mushroom liquid in the pan. Put the pan over the medium flame of a burner then whisk the sour cream into the liquid to create a light sauce. Whisk until it simmers, then taste for seasoning and add salt and pepper if needed. Spoon the sauce over the mushrooms before serving.