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.

Course Side

Cuisine American

Keyword Big Easy, Char-Broil, mushroom, stuffed

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 542kcal

Author Mike

Equipment

Ingredients

4 portobello mushrooms large or 8 medium mushrsooms, stem and gills removed
1 tablespoon vegetable oil
1 cup pesto
¾ cup Parmesan cheese freshly grated
½ cup sun-dried tomatoes with oil, chopped
½ cup Panko bread crumbs
Kosher salt
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.

Notes

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.

Nutrition