Preheat the grill to 350 degrees F.

For the oyster stuffing: Shuck the oysters, reserving the shells for serving dishes (clean before using).

Heat a skillet over medium heat and add the butter. Once the butter is melted, add the celery, carrots, and onions and cook until soft, 8 to 10 minutes. Add the herbs and cook until fragrant. Add the bacon.

Chop the oysters and add to the pan for 30 seconds. Mix in the cubed cornbread and add the chicken stock, 1/2 cup at a time, stirring until the mixture resembles a stuffing. Taste and season with salt and pepper. Add more herbs, if desired. Take the pan off the heat and place the stuffing mixture into the reserved oyster shells. Keep the stuffed shells on the grill until ready to serve.

For the mushroom stuffing: Heat the Himalayan salt block on the grill to 350 degrees F, about 30 minutes.

Hollow out the crimini mushrooms, keeping the cap intact and whole. Lightly oil the crimini mushroom caps and place on the Himalayan salt block to warm the base while the stuffing mixture is cooking.

Heat a skillet over medium heat and add the butter. Once the butter is melted, add the celery, carrots, and onions and cook until soft, 8 to 10 minutes. Add the sliced chanterelle mushrooms and herbs and cook for another 3 minutes.

Mix in the cubed cornbread and add the chicken stock, 1/2 cup at a time, stirring until the mixture resembles a stuffing. Taste and season with salt and pepper. Add more herbs, if desired. Take the pan off the heat and place the stuffing mixture into the mushroom caps. Place the stuffed caps back on the Himalayan salt block until ready to serve.

Serve 1 stuffed oyster shell and 1 stuffed mushroom cap on each plate.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.