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.
Servings 4 servings
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.