Big Easy Side Dish Archives

Pesto Stuffed Mushrooms on the Char-Broil Big Easy

These mushrooms were stuffed with what may be the perfect combination of ingredients. Herby pesto. Sweet acidic tomatoes. Crunchy Panko breadcrumbs. And cheese.

Course Side

Cuisine American

Keyword Big Easy, Char-Broil, mushroom, stuffed

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 542kcal

Author Mike

Ingredients

4 portobello mushrooms large or 8 medium mushrsooms, stem and gills removed
1 tablespoon vegetable oil
1 cup pesto
¾ cup Parmesan cheese freshly grated
½ cup sun-dried tomatoes with oil, chopped
½ cup Panko bread crumbs
Kosher salt
ground black pepper
1 cup cheese Mozzarella, Swiss, or my favorite for these mushrooms, Asiago

Instructions

Fire up your Big Easy.
Wipe the mushrooms off and brush both sides with the oil.
Combine the pesto, Parmesan, sun-dried tomatoes and Panko in a bowl. Season with salt and pepper.
Divide the pesto mixture between the mushrooms and top with the cheese.
Place into the Big Easy basket and cook for 10 minutes or until the cheese is melted.
Serve immediately.

Notes

You’ll need a Big Easy Bunk Bed Basket or Big Easy Cooking Rack to cook all the mushrooms or once, or divide the recipe in half and cook using a regular basket.

Nutrition

Nutritional values are approximate.

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Wow. When I set out to make these southwestern stuffed peppers on the Char-Broil Big Easy (you can make them just as easily in the oven) I admit, I had high expectations. The recipe came from Chile Pepper magazine, and past experience has shown that everything I’ve made from the magazine has been outstanding.

These peppers were no exception. They were just unbelievably good. Spicy salsa, hot cheese, roasted peppers and southwestern spices all came together in one of the best dishes I’ve made (or had).

I served our southwestern stuffed peppers as a side dish, but you could easily change this recipe to add some browned ground beef (or better, Mexican chorizo!) and serve them as a main dish. You can’t go wrong with these peppers. They are great.

Don’t let the fact that the recipe for these peppers came from a magazine geared towards chileheads scare you off. Chile Pepper magazine isn’t just about scary hot dishes, not by any stretch. It’s about flavorful foods.

You can always (easily) modify the recipes to tone down the spice. For these stuffed peppers, use mozzarella cheese instead of habanero jack, leave out the hot peppers, and use a mild salsa.

Also try my sausage-stuffed peppers 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!

Char-Broil The Big Easy Bunk Bed Basket

Print Pin

4 from 1 vote

Southwestern Stuffed Peppers on the Char-Broil Big Easy

These peppers were unbelievably good. Spicy salsa, hot cheese, roasted peppers and southwestern spices all came together in one of the best dishes I’ve made (or had).

Course Side

Cuisine American

Keyword bell pepper, Big Easy, Char-Broil, southwestern

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 165kcal

Author Based on a recipe from Chile Pepper Magazine December 2015