For the bacon and chilli filling: Using a hotplate or frying pan, cook the bacon and brown the onion until caramelised. Once cooked, set aside to cool. In a bowl combine the chilli, sour cream, then season with salt and pepper. Add the bacon and onion. Stir to combine.
For the Tuscan filling: In a bowl combine the sour cream, garlic powder, rosemary, parsley, season with salt and pepper.
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
Using a spoon fill the centre of each mushroom with the fillings.
Top the stuffed mushrooms with a sprinkle of grated cheese.
Roast the mushrooms over indirect medium heat for 10 to 15 minutes, with the lid closed, or until the cheese turns golden brown.
Roast the mushrooms over medium heat for 10 to 15 minutes, with the lid closed, or until the cheese turns golden brown.