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
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
Servings 4 servings
- 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.
Yummy, buttery, garlicky, herby bread. All good things. And very easy to make since I used pre-made pizza dough. I’m not that great at tying knots into raw dough strips, it would seem. But that didn’t matter a bit. These buttery garlic herb knots came out tasting perfect.
For the marinara I used my absolutely go-to homemade pizza sauce. It has the perfect pizza sauce flavor. I make it by the gallon (well, it seems that way at least) and freeze it in small portions so I always have it on hand. It’s perfect for dipping a few buttery garlic herb knots.
Also try my easy cheesy breadsticks.
Buttery Garlic Herb Knots
Servings 16 knots
- 1 stick unsalted butter
- 1 tablespoon fresh thyme leaves minced (or 1 teaspoon dried, crushed)
- 1 tablespoon fresh rosemary leaves minced (or 1 teaspoon dried, crushed)
- 1/4 cup grated Parmesan divided
- 2 teaspoons garlic powder
- All-purpose flour
- 2 tubes refrigerated Pillsbury thin pizza crust
- Marinara or pizza sauce warmed, for dipping (optional)
Preheat oven to 425 F.
In a small saucepan, melt the butter.
Stir in the thyme, rosemary, 1 tablespoon of the Parmesan, and the garlic powder.
Lightly dust a work surface with flour.
Remove pizza crusts from tubes and unroll onto the surface. Roll out into rectangles.
Brush tops of dough with butter mixture. Fold dough over on top of itself.
Using a pizza cutter, cut each dough in half, then repeat until you have 8 strips about an inch wide. You don't have to get too particular in how wide they are on how straight they are cut.
Grab ends of each strip and 'tie' them into a knot. Gently, don't pull on the ends real hard or the dough will break.
Lay knots onto a baking sheet (you'll need two pans) sprayed with non-stick spray. Fold the tips of the dough under the knots so they don't cook too fast.
Bake 18-20 minutes or longer depending on how golden brown you want your knots.
Remove from oven and let cool slightly. Brush with remaining butter and sprinkle with remaining cheese and serve hot with warmed marinara sauce for dipping if desired.
It’s getting hot out. That’s when I try to cook every meal outside, from appetizers to desserts and everything in between. I’m always on the lookout for a good tasty side dish that I can throw on the grill, like these grill-roasted herb potatoes. They have a great herb flavor. But to really make them great, they’re cooked with (and topped with) French-fried onions.
You could substitute any herb you have on hand for the thyme, such as rosemary or dill. And though the fried onions could be omitted, they add a great onion flavor along with a nice crunch to compliment the creamy soft potatoes.
Also try my smoke-roasted potatoes and Anita’s favorite, Parmesan broccoli potatoes.
Grill-Roasted Herb Potatoes
Servings 6 -8 servings
- 2 lbs red potatoes equally-sized cut into wedges
- 1 1/3 cups French-fried onions divided (you could leave them out)
- 1/4 cup fresh parsley chopped
- 6 cloves garlic chopped
- 6 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ice cubes
Fire up your grill for indirect cooking.
Tear off a large piece of foil, about 2' long.
Combine all of the ingredients minus 1/3 cup of the French-fried onions in a large bowl.
Pour the bowl contents out onto the center of the foil and fold up the edges to seal it.
Place on your grill over indirect heat and cook 25-30 minutes, rotating the packet once, until the potatoes are tender.
Serve garnished with the remaining French-fried onions.
These little herbed wonton crisps are beyond easy to make and they pack a lot of flavor. They’re very light so you can eat a good handful or two and not feel guilty about it. You can make them several different ways, so they’re great for parties!
I’ve made these wonton crisps with herbs, Creole seasoning, salt and fresh cracked pepper… Use whatever you have on hand.
I love making easy treats. You’ll find me making flavored oyster crackers and pretzel bites on a regular basis. I’ll make a big batch and let Anita take them into work to share with her co-workers.
Also try my wonton potstickers.
Herbed Wonton Crisps
Don't be afraid to experiment with toppings.
- 20 wonton wrappers
- Olive oil
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Preheat oven to 425 F.
Spray a baking sheet with non-stick cooking spray.
Place wonton wrappers on baking sheet (you may have to use two trays or work in batches). Bake for 2-3 minutes.
Using a mortal and pestle, lightly smash the herbs together.
Flip the wonton wrappers. Lightly spritz with olive oil (if you don't have a spritzer you can brush the oil on, but use only a very small amount).
Sprinkle wrappers with herbs.
Bake another 2-5 minutes or until golden brown and lightly crisp.
Remove and let cool. The wrappers will crisp up completely as they cool.
Well, time for us to harvest the last of the fresh herbs we planted this year. Thyme, rosemary…. all of our favorites. Some I dry, some I freeze. This is how I freeze them for later use.
Chopping the rosemary reminds me that it is time to make one of our favorites – rosemary focaccia bread.
I also like to dry fresh herbs, such as cilantro, using my Nesco Snackmaster Pro.
Freezing fresh herbs
Easy way to store fresh herbs.
- Fresh herbs
- Olive oil or melted butter
- Ice cube trays
Roughly chop the herbs if desired.
Fill ice cube trays up about 2/3rds of the way.
Fill trays up the rest of the way with oil or butter.
Put into freezer until frozen solidly.
Remove from ice cube trays and place in resealable baggies. Label and keep in freezer until needed.