Grilled Lamb Stuffed Mushrooms
We love these Cedar Planked Mushrooms, and we believe you will too!
Serves: 4 (or 10 with XL Meatball Board)
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.
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.