INGREDIENTS
- Cedar grilling plank
- 12 medium sized mushrooms (we used Portobello)
- 100g chanterelles (or other wild mushrooms) for stuffing
- ½ Cup sourdough baguette breadcrumbs
- ¼ yellow onion, minced
- 3 slices bacon
- 1 cloves garlic, minced
- Parmesan cheese
- Fresh sage, minced
- Olive oil
INSTRUCTIONS
- Soak cedar plank in water for one hour before use.
- Preheat BBQ to 180ºC.
- Fry bacon and set aside to cool and then chop roughly. Brown onion, wild mushrooms and garlic in bacon grease.
- Add sourdough to a food processor to make breadcrumbs, then add onion/wild mushroom/garlic mixture and bacon bits to processor and pulse twice. Add salt and pepper to taste.
- Remove stems from the mushrooms that you will be stuffing and brush them with olive oil.
- Fill mushrooms with breadcrumb mixture and top with shaved Parmesan cheese.
- Place the plank on hot BBQ. Close BBQ lid and cook for around 20 minutes, or until the stuffing is golden brown.
ENJOY! These are delicious.
