Bacon and Cheese Stuffed Mushrooms on the Char-Broil Big Easy
These are the perfect easy appetizers.
Servings 6
Calories 159kcal
Ingredients
- 8 ounces mushrooms 12-16 small whole mushrooms
- 4 tablespoons butter melted
- kosher salt to taste
- 4 ounces cream cheese softened
- ½ cup Parmesan cheese shredded or grated
- ¼ cup Mozzarella cheese shredded
- 2 slices bacon (plus more for garnish if desired) cooked and finely chopped
- ¼ green bell pepper (plus more for garnish if desired) very finely chopped
- cayenne pepper to taste
- paprika to taste
- parsley chopped, for garnish, if desired
Instructions
- Preheat your oven to 400 F. Spray a small disposable pan with non-stick spray.
- Clean the mushrooms and remove the stems.
- Dip the mushrooms cap-side down into the butter and place onto the baking dish cap-side up.
- Pour the remaining butter into the baking dish.
- Sprinkle the mushrooms with salt. Bake 10 minutes. The mushrooms should just be soft and most of the water in them should be cooked out.
- In a medium bowl, combine the cream cheese, Parmesan, Mozzarella, bacon, bell pepper and a pinch or so of cayenne. Add salt to taste.
- Using a small spoon, gently fill each mushroom with the cheese mixture. Mound it up high. Place in a small disposable pan that will fit onto the Big Easy or place directly on a Big Easy basket or Bunk Bed Basket.
- Sprinkle tops of the mushrooms with paprika.
- Fire up your Big Easy and let it get good and hot.
- Transfer the basket and/or pan to a Big Easy basket and place into the cooker. Cook 15-20 minutes or until the stuffing is hot.
- Garnish with more bacon, bell pepper and parsley if desired and serve.
Nutrition
Calories: 159kcal | Carbohydrates: 3g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 283mg | Potassium: 193mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 5mg | Calcium: 154mg | Iron: 0.3mg