Preheat oven to 350 degree F. Wash mushrooms; and pat dry. Remove stems and chop (should have about 1/2 cup). Set mushroom caps aside. In a large bowl combine chopped mushroom stems, onion, garlic, parsley, cilantro, salt, pepper, paprika, cumin, allspice, cinnamon, and nutmeg; add lamb. Mix well with hands. Shape meat mixture into 6 patties about the same diameter as mushroom caps. Place 1 patty on each mushroom cap. Press patties lightly into caps. Place filled caps on the unheated rack of a broiler pan.

Bake, uncovered, about 40 minutes or until an instant-read thermometer inserted into the sides of patties registers 160 degree F. If desired, top each patty with some of the cheese during the last 5 minutes of baking. Serve on toasted baguette slices. Season to taste with additional salt, if desired. Makes 6 servings.