Grilled Lamb Stuffed Mushrooms

Grilled Lamb Stuffed Mushrooms

These amazing Grilled Lamb Stuffed Mushrooms are a delicious option for dinner or as an appetizer! This recipe is for the regular sized Grilling Boards Meatball Board that has four holes, but this recipe can easily be adapted to our XL Meatball board, which holds 10 Mushrooms by doubling the lamb mixture part of the recipe and purchasing 10 Mushrooms. This can also be adapted for baking in the oven on a pre-heated cookie sheet!

We love these Cedar Planked Mushrooms, and we believe you will too!

Prep Time: 20 min
Bake Time: 30 to 35 Min

Serves: 4 (or 10 with XL Meatball Board)

1 Grilling Boards Meatball Board (or XL)
Medium bowl for mixing
Small sauté pan
3/4 Lb Ground Lamb
4 Large Cremini Mushrooms (remove stems and save)
1/4 cup of Parmesan Cheese
1 1/4 teaspoon Salted Organic Butter
2 medium cloves diced Garlic (1 clove for sautéed part of recipe)
3 tablespoons Herbs de Provence (can be ground up in a grinder for people who have a hard time with larger herbs)
1/2 small, finely chopped yellow onion (1/4 for the lamb mixture and save a 1/4 for sautéed part of recipe)
1/2 teaspoon Sea Salt

1 teaspoon ground black pepper


1. Presoak the Cedar Meatball Board for at least 1 hour, submerged in water.

2. Preheat Grill (or oven) to 400 degrees for indirect heat.

3. Clean the Cremini Mushrooms and remove the stems. Keep the stems and cut the ends off, chop up the stems into small pieces. Scoop out the brown inside gills of the mushroom and discard.

4. In a medium bowl, combine the ground lamb, Herbs de Provence, Parmesan Cheese, 1/4 of the onion, chopped mushroom stems, 1 clove diced Garlic and salt and pepper. Gently work the ingredients into the ground Lamb with your hands.

5. Remove the Meatball board from the water soak, and place on the grill- over direct heat- hole side down, for 3 minutes. After 3 minutes carefully bring back in and place on sheet of aluminum foil or surface that can handle heat. If using an oven place board hole side up on cookie sheet for 3 minutes to warm the cooking side.

6. Take each Mushroom cap, and gently fill them with the Lamb/Herb/Cheese mixture from the bowl. Lightly pressing the lamb mixture in to take up space under the lip of the mushroom cap. then, mound the meat over the top. Set each mushroom in the hole on the Meatball board. Repeat this process for all mushrooms.

7. Take the Meatball board with mushrooms and place on the indirect heat side of the grill and cover. At this point you will let them bake for about 20 minutes, covered while you prepare the sauté to pour over them. Keep a spray bottle of fresh water handy in case of any board flame-ups.

8. In a sauté pan on the oven, melt butter on medium, and add the remaining garlic and onion. Raise temperature to medium high until the onion and garlic starts to caramelize. Once it does, remove from heat.

9. At the 20 min mark of baking the Lamb stuffed Mushrooms, remove the lid from the grill (or open the oven) and carefully with a high heat spatula slightly elevate one end of the board, to drain off some of the water from the mushrooms.  Be careful not to disturb the mushrooms so they don’t move or dislodge from the holes. Once some water is drained off, place the board flat on the grill and re-cover while you go get the sauté pan and high heat basting brush..
10. Quickly remove grill lid and lightly brush the mushrooms with a generous amount of the garlic-onion butter to the meat and sides of the Mushrooms.

Re-cover the grill and cook for about 10 to 15 more minutes.

11. After 30 to 35 minutes the Lamb stuffed Mushrooms should be up to their recommenced internal temperature. You can always check with a food thermometer… Once the mushrooms are finished cooking, remove from the grill and brush with any remaining Sautéed Garlic/Onion butter.

Plate the mushrooms or use the Cedar Meatball Board as a cool and unique serving tray. Serve and Enjoy!

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