• 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


  1. Soak cedar plank in water for one hour before use.
  2. Preheat BBQ to 180ºC.
  3. Fry bacon and set aside to cool and then chop roughly. Brown onion, wild mushrooms and garlic in bacon grease.
  4. 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.
  5. Remove stems from the mushrooms that you will be stuffing and brush them with olive oil.
  6. Fill mushrooms with breadcrumb mixture and top with shaved Parmesan cheese.
  7. 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.