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!).
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.
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Chili-Stuffed Mushrooms on the Char-Broil Big Easy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 bites
- 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
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.
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.
You 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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
- 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
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.
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.
I 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
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 1 pound
- 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
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.