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.
I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging, but I’m sure with more practice I’ll have it down pat. The filling is super-simple, just a few diced and sliced vegetables and a bit of cheese. The stuffed chicken is seasoned with Cajun seasoning, browned quickly on the stovetop, then transferred to the oven to finish cooking. Done and yum!
I prefer to use my own Cajun seasoning in this and other recipes. I grind it myself so I get the consistency that I want. For this dish I ground the seasoning very fine.
Also try my Cajun shrimp-stuffed poblano peppers and my Cajun chicken pasta.
Cajun Stuffed Chicken Breast
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
- 4 large chicken breasts boneless and skinless, sliced in half horizontally then pounded out to 1/4" thickness
- 1 tablespoon oil
- 1/2 cup shredded pepper jack cheese divided
- 4 ounces mushrooms sliced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/4 sweet onion diced
- 4 teaspoons or more, to taste Cajun seasoning
- 4 tablespoons butter divided
Preheat oven to 400 F.
Spray a 9" x 13" baking dish with non-stick spray.
Heat oil in large skillet.
Divide half of the cheese between the chicken breasts, placing in the middle as you would prepare a burrito.
Divide mushrooms, peppers and onions between the breasts in the same fashion.
Top with the remaining cheese.
Roll chicken up and secure with toothpicks. Try to push the toothpicks in far enough that they barely stick out.
Season outsides of rolled up chicken with the Cajun seasoning.
Working in batches, brown the chicken on all sides in the skillet. Remove to the baking dish, seam side up.
Top each breast with a tablespoon of the butter then transfer baking dish to the oven and bake for 20-30 minutes or until the chicken is done.
Remove toothpicks, slice and serve.
I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. I left the onions fairly crunchy because I was looking for a great crunch (along with the crunch of the bacon) to contrast the soft pepper and gooey cheese. You can cook yours further if you want but don’t go overboard. Crunch here is a good thing.
For a spicier version, substitute habanero jack cheese for the cheeses, and use poblano peppers instead of red bell peppers. A sprinkle or two of red pepper flake on top isn’t going to hurt anything either. You can’t go wrong with bacon cheese-stuffed peppers no matter how you change them up (if you do).
Also try my sausage-stuffed Hatch chiles.
Bacon Cheese-Stuffed Peppers
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
- 1/2 pound thick cut bacon
- 2 red bell peppers
- 1 tablespoon vegetable oil
- 1/4 cup white onion chopped
- 1/4 cup more or less Monterey jack cheese, shredded
- 1/4 cup more or less mozzarella cheese, shredded
Preheat oven to 375 F.
Line a baking sheet with foil and add the bacon.
Bake for 30-40 minutes until crisp, turning once. Remove to a paper towel-lined plate to drain.
Cut peppers in half vertically. Remove any seeds.
Place peppers on a baking dish and fill the halves with the beer. Cover with foil and place in the oven for 20-30 minutes or until tender.
Meanwhile, crumble the bacon into a bowl and add the onion and cheeses.
Uncover the peppers and pour off any remaining beer. Fill cavities with the bacon mixture and return to the oven, uncovered, until the cheese is melted.