Remove the stems from the mushrooms, discard.
For the bacon and chili filling: Using a hotplate, breakfast plate or fry pan cook the bacon and brown onion until the onion has caramelised. Once cooked, set aside to cool. In a bowl combine the chili, sour cream and season with salt and pepper. Add the bacon and onion mixture, stir to combine.
For the Tuscan filling: In a bowl combine the sour cream, garlic powder, rosemary, parsley, season with salt and pepper.
Set up your barbecue for indirect cooking (please refer to your handbook for further instructions).
Preheat your barbecue on high for 10 minutes (please refer to your handbook for further instructions).
Using a spoon fill the centre of each mushroom with the sour cream mixtures.
Top the stuffed mushrooms with a sprinkle of grated cheese.
Once the barbecue has preheated turn the control knob to the roast setting (please refer to your handbook for further instructions).
Place the mushrooms on top of the trivet/ cooking grills and cook for 10-15 minutes or until the cheese turns golden brown.