Grilled Cheese And Beef Stuffed Mushrooms Recipe On Blaze Gas Grill

RECIPE:

Ingredients - 
For Stuffing
Ground Chuck Beef (80/20) 2 Lbs
Fresh Rosemary Sprigs 2 Each
Roasted Garlic Cloves 1 Cups
Roasted Red Bell Pepper 2 Each
Roasted Yellow Bell Pepper 2 Each
Parsley, Rough Chopped 1 Bunch
Coarse Salt 2 Tbsp
Black Pepper 1 Tbsp 
Cayenne Pepper 1/2 Tsp
Grated Parmesan Cheese 1/4 Lbs
Goat Cheese 1/2 Lbs 
Topping
Baby Bella Mushrooms 10 Containers
Grated Parmesan Cheese 3/4 Lbs

Procedure:
1. Start by oiling your bell peppers and placing them sideways on a grill preheated for direct high heat (about 350-450F).
2. After a few minutes you should have a nice char on one side. Now you rotate the bell pepper to the next side and repeat these steps until the entire pepper is charred. 
3. Once they are fully charred, place them into a paper bag and roll the top of the bag closed and allow them to cool for about 10 minutes.
4. Now begin by chopping off the ends of your garlic opposite of the root to prepare them for roasting.
5. Now place your garlic cut side up in a cast iron or grill safe pan and drizzle the pods with extra virgin olive oil.
6. Now place your pan on the right off burner for about 30 minutes with the left and center burner on high.
7. Place tin foil on top of the pan and close the grill lid once again for 25-30 minutes to continue roasting the garlic.
8. While waiting on the garlic to finish up, take the bell peppers out of the paper bag and peel the black charred skin off of the peppers.
9. Now de-seed them by putting a slit in the side of the pepper and cutting away the stem and core.
10. Finally thinly slice each pepper and rough chop.
11. Remove the garlic from the grill and allow to cool for about 10 minutes.
12. While the garlic cools, remove each stem from the mushrooms.
13. To brown the beef, loosely break up and spread the beef around a carbon or cast iron pan on the grill preheated for direct high heat.
14. Sprinkle a little cayenne pepper, coarse salt, cracked black pepper, and rosemary.
15. After 4-5 minutes, stir the meat but still allowing room between the beef so that excess moisture can evaporate to prevent steaming it
16. Once beef is browned, empty the beef into a mixing bowl, allow it to cool for a few minutes, and then add the roasted garlic and peppers.
17. Blend everything in the bowl together and add a tablespoon of coarse salt, 1/2 lb of goat cheese, 1 bunch of chopped parsley, 1/4 lb of Parmesan cheese, and continue blending the mix together.
18. Fill and lightly pack each of the mushrooms with your beef mix and sprinkle them with a little Parmesan cheese.
19. Now place each mushroom directly on the grill preheated for direct medium-high heat for 5-8 minutes.
20. Remove, serve and enjoy.

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