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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


  • 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


  • 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.