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.
The easiest way to cook these mushrooms is to use a Big Easy Cooking Rack with 9" pie pans. If you don't have either, you can use the Big Easy Bunk Bed Basket.
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
1poundfresh mushroomsstems removed
1/4teaspoonfreshly ground black pepper
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.
These mushrooms were stuffed with what may be the perfect combination of ingredients. Herby pesto. Sweet acidic tomatoes. Crunchy Panko breadcrumbs. And cheese. Parmesan and Asiago. I made the mushrooms on my Char-Broil Big Easy, but you can do them in the oven (at 350 F) or on your gas or charcoal grill just as easily. I used medium-sized portobello mushrooms, but if you want to serve these as appetizers you can use mini-bellos instead. They’ll disappear off the plate, that’s for sure! If you don’t have sun-dried tomatoes you can substitute diced roasted red bell peppers or pimentos. I really liked the nuttiness of Asiago cheese, but if you find it to be too strong, a nice shredded Mozzarella will work just fine instead.