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1
Preheat the grill to 350 degrees F.
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2
For the oyster stuffing: Shuck the oysters, reserving the shells for serving dishes (clean before using).
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3
Heat a skillet over medium heat and add the butter.
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4
Once the butter is melted, add the celery, carrots, and onions and cook until soft, 8 to 10 minutes.
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5
Add the herbs and cook until fragrant.
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6
Add the bacon.
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7
Chop the oysters and add to the pan for 30 seconds.
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8
Mix in the cubed cornbread and add the chicken stock, 1/2 cup at a time, stirring until the mixture resembles a stuffing.
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9
Taste and season with salt and pepper.
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10
Add more herbs, if desired.
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11
Take the pan off the heat and place the stuffing mixture into the reserved oyster shells.
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12
Keep the stuffed shells on the grill until ready to serve.
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13
For the mushroom stuffing: Heat the Himalayan salt block on the grill to 350 degrees F, about 30 minutes.
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14
Hollow out the crimini mushrooms, keeping the cap intact and whole.
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15
Lightly oil the crimini mushroom caps and place on the Himalayan salt block to warm the base while the stuffing mixture is cooking.
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16
Heat a skillet over medium heat and add the butter.
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17
Once the butter is melted, add the celery, carrots, and onions and cook until soft, 8 to 10 minutes.
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18
Add the sliced chanterelle mushrooms and herbs and cook for another 3 minutes.
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19
Mix in the cubed cornbread and add the chicken stock, 1/2 cup at a time, stirring until the mixture resembles a stuffing.
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20
Taste and season with salt and pepper.
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21
Add more herbs, if desired.
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22
Take the pan off the heat and place the stuffing mixture into the mushroom caps.
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23
Place the stuffed caps back on the Himalayan salt block until ready to serve.
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24
Serve 1 stuffed oyster shell and 1 stuffed mushroom cap on each plate.
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25
A viewer, who may not be a professional cook, provided this recipe.
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26
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
