Chili-Stuffed Mushrooms on the Char-Broil Big Easy

Well now, these were different! I’d never thought of making chili-stuffed mushrooms on my Char-Broil Big Easy. Not even in my dreams, where sometimes odd food things can happen. I have to say, they’re quite the addicting little bites. Further proof that the Char-Broil Big Easy isn’t just for poultry (but let’s face it, it does one heck of a good job at that!).
Chili-Stuffed Mushrooms on the Char-Broil Big Easy
You could definitely spice up your version of chili-stuffed mushrooms. Use a spicy chili (you probably saw that coming) and shredded habanero jack cheese. Top the mushrooms with jalapeno just before serving. That’ll get the party going!

Also try my pesto-stuffed mushrooms 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!

Chili-Stuffed Mushrooms on the Char-Broil Big Easy

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 bites
Author Mike

Ingredients

  • 16 cremini mushrooms stems removed
  • 1/2 cup chili
  • 1/4 cup cream cheese softened
  • 1/4 cup shredded cheddar cheese plus a bit more for topping
  • Kosher salt and freshly ground black pepper. to taste

Instructions

  • Fire up your Big Easy.
  • Combine the chili, cream cheese, and 1/4 cup of cheddar. Season with salt and pepper, to taste.
  • Spoon mixture into the center of the mushrooms. Push it in (gently) to fill the cavity. It's ok to mound it up a good bit too.
  • Transfer the mushrooms to the Big Easy basket and the Bunk Bed Basket.
  • Place into the Big Easy and cook until the mushrooms are starting to soften, about 15 minutes.
  • You can add the cheese now and return the mushrooms to the Big Easy to melt it, or remove them, transfer to a platter and sprinkle with more cheese.

Dilly Dilly Grilled Mushrooms

Here lately I’ve been bound and determined to up my grilled side dish game. It’s been lacking, I admit. Nothing could possibly be easier than these dilly dilly grilled mushrooms. And very few things could be as addictingly tasty. I love mushrooms to begin with, and I’ve always been a fan of dill. Now, I get all that plus buttery goodness and a bit of salty garlic flavors. I like the butter mixture so much that I usually double it, making sure that I get plenty of it down into the gills of the mushrooms as they cook over an open fire.
Dilly Dilly Grilled MushroomsYou could actually substitute your favorite herb or spice for the dill for something different when you make some dilly dilly grilled mushrooms. Red pepper flakes are an awesome change. Same goes for oregano, basil or, believe it or not, smoked paprika. You’ll never eat boring mushrooms again, but if you prefer something with a bit of a kick, try my spicy grilled mushrooms too! And my version of Michael Chiarello’s best button mushrooms is out of this world also!

Dilly Dilly Grilled Mushrooms

Note: I like to double the amount of dill weed and garlic salt.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Mike

Ingredients

  • 1/2 pound medium fresh mushrooms stems removed if desired
  • 1/4 cup butter melted
  • 1/2 teaspoon dill weed dried is fine, but you'll want to use more
  • 1/2 teaspoon garlic salt

Instructions

  • Fire up your grill for medium-high cooking.
  • Place mushrooms into a grill basket or thread onto skewers. (If using bamboo skewers, soak them for 30 minutes in water before using).
  • Combine the butter, dill and garlic salt. Brush 1/3rd of the mixture over the mushrooms.
  • Transfer to the grill and grill for 10-15 minutes or until just tender, rotating occasionally and brushing with the remaining dill mixture a few more times.

Easy Marinated Mushrooms

These easy marinated mushrooms are some of the most addicting little bites I’ve ever made. Easy is right, too. They take no time at all to make. They are packed with flavor, a little sweet, a little heat and a bit of vinegar kick. I can guarantee that you will want to at least double the recipe because you won’t be able to stop eating them.
Easy Marinated MushroomsI used a mix of white button and cremini mushrooms, but you can use any mix of mushrooms you like. You do want to make sure you use mushrooms that are all about the same size or some will cook faster than others. You want them to all be cooked the same, not some soft and some not.

The marinade for these easy mushrooms is very good. I plan on using it for other dishes, including as a marinade for chicken.

Also try my garlic ricotta stuffed mushrooms and my easy marinated cheeses (delicious!).

Easy Marinated Mushrooms

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 1 pound
Author Mike

Ingredients

  • 1 pound cremini mushrooms
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup diced red onion
  • 2 cloves garlic minced
  • 2 teaspoons packed brown sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley for garnish

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the mushrooms and cook until just tender, 3-4 minutes. Drain well.
  • Transfer mushrooms to a large bowl. Add the remaining ingredients except for the parsley. Toss gently to combine.
  • Transfer to an airtight container and refrigerate for 8 hours.
  • Serve garnished with fresh chopped parsley.
  • Note: The mushrooms will keep up to 5 days but are best the first two days after they marinate.

Bistro Burger Version 2.0

Any good bistro has a good bistro burger. And there are as many variations as there are bistros. My first favorite bistro burger was loaded with lettuce, fried egg, bacon, and a whole bunch of other things. Version 2.0 of the bistro burger takes a little simpler approach, combining delicious grilled mushrooms and onion with a fantastic sauce.

The sauce absolutely paired beautifully with the burger. It’s so good that I doubled the sauce recipe.
Bistro BurgerI’m a casual fan of horseradish, which means it can easily become too strong for me if there is too much of it in a dish. The amount of horseradish in the sauce on these burgers was just right for me. The same sauce now finds its way onto wraps and sandwiches in our household. It’s just that good.

Don’t like horseradish? Try my other burgers version. It’s a little tamer but oh so good.

Bistro Burger Version 2.0

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

For the burgers

  • 1 lb ground beef
  • Kosher salt and freshly ground black pepper
  • 4 ounces fresh button mushrooms sliced
  • 4 ounces fresh cremini mushrooms sliced
  • 1/2 cup red onions sliced then
  • 1 tablespoon olive oil
  • 4 slices Swiss cheese
  • 4 slices Fontina cheese
  • 4 onion burger rolls

For the sauce (we love the sauce so much that we doubled it)

  • 1/4 mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh chives chopped (or substitute green onions)

Instructions

For the sauce

  • Whisk together all ingredients until smooth.

For the burgers

  • Fire up your grill.
  • Season the burgers with salt and pepper and begin cooking.
  • Toss the mushrooms and onion with the olive oil and place on a sheet of aluminum foil.
  • Place foil on grill and cook until the mushrooms are starting to get tender.
  • When the burgers are done top with the mushroom mixture.
  • Add the cheese slices and melt.
  • Toast the buns if desired. Slather with the sauce.
  • Add the cooked patties.
  • Devour.

Spicy Grilled Mushrooms

At first I thought maybe I just loved these spicy grilled mushrooms so much because I hadn’t grilled mushrooms in a while. Or maybe it was because of the full moon. But no, it was because these are now officially my favorite mushrooms. They have a perfect light Asian flavor, with a little vinegar tang and, as with everything I make, a little spicy kick. My goodness they were just delicious.
spicy-grilled-mushroomsI used cremini mushrooms, also known as baby portobellos. You can use any mushrooms you like, even mix a few different kinds in. Just remember that the smaller ones will cook faster. You might have to move the smaller mushrooms away from the hottest part of your grill before the bigger ones get done.

If you prefer your mushrooms to have a more mellow flavor, try my dilly dilly mushrooms and my easy roasted mushrooms. Oh, and my grilled marinated mushrooms are divine, too!

Spicy Grilled Mushrooms

Cuisine American
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 -10 servings
Author Mike

Ingredients

  • 2 cup soy sauce
  • 1 cup red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • Hot sauce to taste
  • 2 pounds small mushrooms stems removed if desired

Instructions

  • Whisk together the soy sauce, red wine vinegar, pepper and hot sauce in a large bowl.
  • Add the mushrooms.
  • Let marinade for 1 hour, turning occasionally.
  • Fire up your grill.
  • Shake off any excess marinade from the mushrooms and grill for 10 minutes until starting to soften.

Herb Roasted Mushrooms on the Char-Broil Big Easy

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!
Herb Roasted Mushrooms on the Char-Broil Big EasyI 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.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Mike

Ingredients

  • 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

Instructions

  • 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.

Dehydrated Mushrooms on the Nesco Snackmaster Pro

I’ve really been enjoying my Nesco Snackmaster Pro dehydrator. I’m always looking for more things to dry, taking advantage of anything in season or fresh. I recently grabbed a few pounds of oyster and shiitake mushrooms with the goal of drying them for later use in stir-fries or soups. I found that drying them is incredibly easy. Rinse, dry, slice (if you want) and dry. Done.
Dehydrated Mushrooms on the Nesco Snackmaster ProI store the dehydrated mushrooms in resealable baggies or Mason jars. Whenever I need them I just grab them and toss them into the dish. If the recipe I’m using them in doesn’t contain a lot of liquid that can be used to re-hydrate the mushrooms I’ll first toss them into some warm water for a few minutes.

If you decide to slice your mushrooms don’t cut them too small. They shrink a lot as they dry, and if you cut them too small they will crumble too easily and can fall thru the holes in the trays on the Nesco Snackmaster Pro. I prefer to keep the mushrooms as whole as possible since you never know how you might use the mushrooms in the end. You can always cut the larger pieces later, but you can’t make the smaller pieces bigger!

You can dehydrate darn near anything on a Nesco Snackmaster Pro. Even marshmallows.

Dehydrated Mushrooms on the Nesco Snackmaster Pro

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Author Mike

Ingredients

  • Mushrooms

Instructions

  • Rinse the mushrooms.
  • Trim any hard stems. Slice if desired.
  • Pat mushrooms dry and place on screens on the Nesco trays. Do not overlap.
  • Set the dehydrator to 100 F and dry for 8 hours, checking on the mushrooms after 6 hours. Thinner smaller mushrooms will dry sooner.
  • Remove when mushrooms are as dry as you want. Store in an air-tight container, such as a jar with a lid.

Roasted Vegetable Stuffed Mushrooms

These roasted vegetable stuffed mushrooms may be one of my favorite summertime grilling ideas. It doesn’t really matter what vegetables you use, either. Just grab whatever vegetables are in season at the store, roast them on the grill, then spoon them into large mushroom caps. Add a bit of seasoning, a little cheese, place onto a cedar plank over a hot fire, and in no time at all you’ll have a great side dish.

Grilling on cedar planks can be a sensitive subject. Some folks really don’t care for it, others, like me, love it. I like the light flavor the planks can add (I tend to not get my planks super smoky before adding my food). And it looks cool. And it makes the deck area smell great.
Roasted Vegetable Stuffed MushroomsI have to admit that I’m cheap, so I re-use planks as much as I can. As long as you don’t burn them too much on one side, you can get a few uses from them.

Also try my roasted beet and dill cucumber salad.

Roasted Vegetable Stuffed Mushrooms

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 2 -4
Author Mike

Ingredients

  • 1 small cedar plank optional
  • 1/2 medium red bell pepper
  • 1/2 medium orange bell pepper
  • 1 ear sweet corn
  • Vegetable oil
  • Dried oregano crushed (optional)
  • Salt and pepper to taste
  • Two large portobello mushroom caps
  • Queso blanco shredded (or mozzarella)
  • Chopped cilantro for garnish

Instructions

  • Soak the cedar plank in water, if using.
  • Fire up your grill for high-heat cooking.
  • Lightly brush the peppers (I used whole peppers and saved the rest for later use) and corn with oil.
  • Place over high heat and roast, turning often, until lightly charred and just tender.
  • Remove from heat, let cool slightly, then chop the peppers and cut kernels from the ear of corn.
  • Place vegetables into a bowl and season with oregano (if desired) and salt and pepper, to taste.
  • Add the cedar plank and let it get hot and smoky, about 20 minutes.
  • Reduce grill heat to medium.
  • Using a spoon, gently scrape out the gills from the mushrooms.
  • Lightly brush both sides of the mushrooms with oil.
  • Place mushrooms on grill cap side up and grill 3 minutes. The mushrooms will start to sweat, but do not overcook them.
  • Remove from heat and place onto the cedar plank.
  • Spoon the vegetable mix into the mushrooms and place onto the grill.
  • Grill for 20 minutes or until the mushroom is almost tender, watching to make sure the plank doesn't catch on fire. If it does, spray it with water from a spray bottle.
  • Add cheese and cook another 3-4 minutes until melted.
  • Remove from heat, garnish with chopped cilantro, and serve.

Buffalo Chicken Mushrooms

I made a nice big ole batch of Buffalo chicken on my Char-Broil Big Easy the other day. Nothing beats the kick of moist, shredded, Buffalo chicken. Besides using the chicken in sandwiches, on pizzas, and in wraps, I also used it in a wonderful stuffing for mushrooms. Although I ended up serving this as a main dish using large mushrooms, the stuffing is perfect in smaller button mushrooms, served up as bite-sized appetizers. They’re full of creamy cheese, celery, carrot and onion, all with the  kick of Buffalo wing sauce.
Buffalo Chicken MushroomsOf course, you don’t have to make Buffalo chicken on the grill to make these delightful mushrooms. Any ole Buffalo chicken recipe will do, like my slow cooker version! Serve these mushrooms with my bratwurst stuffed mushrooms for an interesting mix.

Buffalo Chicken Mushrooms

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 -8 servings

Ingredients

  • 1 pound mushrooms small, medium or large depending on how you are serving them. I used small for appetizers, mediums for a side dish, and large when serving as a main dish
  • 4 ounces cream cheese softened
  • 1/2 cup buffalo chicken warmed
  • 1 tablespoon Ranch salad dressing
  • 1/2 cup celery shredded
  • 1/4 cup carrot shredded
  • 1/4 cup red onion shredded

Instructions

  • Preheat oven to 425 F or fire up a grill for direct cooking.
  • Remove mushroom stems and scoop out the insides.
  • Combine the remaining ingredients in a bowl.
  • Spoon chicken mixture into mushrooms, filling to just the tops or they will overflow.
  • Bake or grill 8-10 minutes until the mushrooms have softened.

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. 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!
Pesto Stuffed Mushrooms on the Char-Broil Big EasyIf 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.

Also try my chili-stuffed mushrooms and my herb roasted mushrooms 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!

Pesto Stuffed Mushrooms on the Char-Broil Big Easy

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.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Mike

Ingredients

  • 4 large or 8 medium portobello mushrooms stem and gills removed
  • 1 tablespoon oil
  • 1 cup pre-made pesto sauce
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes with oil chopped
  • 1/2 cup Panko bread crumbs
  • Kosher salt and freshly 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.