The cooking rack for the Char-Broil Big Easy (sadly, no longer available!) is a definite must-have accessory for the cooker in my book. I use it to cook everything from French fries to nachos, to yep, herb roasted mushrooms. I often remove the racks themselves and add 9″ pie pans (you can leave in the racks and use 8″ or smaller pie pans). Then I’m off and running.
Everything comes out great. And since I have more than one Big Easy I can cook a main dish in one (like fantastic roasted chicken) and a side or two in the other! Score!
I used smaller baby portabella mushrooms but you can use any mushrooms you wish, even mixing up types when you make herb roasted mushrooms on the Char-Broil Big Easy. Just keep in mind that larger mushrooms or mushrooms with thicker caps might take a bit longer to cook. I like to cook my mushrooms cap-side down. The juices stay inside the cap, keeping the mushrooms nice and moist.
Also try my pesto stuffed mushrooms, made on the Big Easy!Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Herb Roasted Mushrooms on the Char-Broil Big Easy
- 1 pound fresh mushrooms stems removed
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried thyme crushed
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Fire up your Big Easy.
- In a large bowl, toss mushrooms with the remaining ingredients.
- Transfer mushrooms to the Big Easy. For best results, use a Big Easy Cooking Rack. I remove the racks and use 9" pie pans, but you can use the racks by themselves. Make sure the stem-side is pointing upwards.
- Place into the Big Easy and cook 20 minutes or until just tender.