Pre-heat the BBQ over a medium heat for 4/5 minutes, with the lid on.

Meanwhile using a teaspoon gently scrape out the gills of the mushrooms. Finely dice the mushroom stems and fry in a small pan or one of the Cadac Dometic Tapas Dishes, along with the garlic and shallot for 2-3 minutes until softened.

In a bowl, combine the mushroom stem mix with the cream cheese, Parmesan, sun-dried tomatoes, breadcrumbs, parsley and a pinch of salt and pepper.

Divide the mix equally between the mushrooms and place on the BBQ Grid or in the Cadac Dometic Tapas Dishes.

Cook with the lid on for around 15 minutes. Add the grated cheese to the top, then replace the lid and bake for a further 5/8 minutes until golden.

Serve immediately.