25+ Traditional Easter Big Green Egg Recipes to Delight

Easter is a time for celebration, family gatherings, and, of course, delicious meals shared around the table.

This year, take your Easter cooking to the next level with the Big Green Egg, a versatile outdoor cooker that infuses dishes with mouthwatering smoky flavors and ensures perfect results every time.

Whether you’re planning a festive brunch, a hearty dinner, or unique desserts, the Big Green Egg can help you create a memorable spread.

From tender smoked meats to fresh vegetable sides and indulgent desserts, the Big Green Egg opens up endless possibilities for your Easter menu.

In this blog, we’ve curated 25+ recipes tailored for the occasion—each one carefully selected to highlight the Egg’s incredible cooking capabilities.

Let your Big Green Egg be the star of your Easter kitchen as you delight your family and guests with unforgettable flavors.

25+ Traditional Easter Big Green Egg Recipes to Delight

Easter is a time to gather with loved ones, celebrate traditions, and indulge in delicious food.

With the Big Green Egg, you can bring a new level of flavor and creativity to your holiday meals.

These 25+ recipes showcase the Egg’s versatility, from perfectly smoked hams and succulent lamb to sweet desserts and flavorful sides.

Whether you’re hosting a small brunch or a grand dinner, these recipes will help you create a feast that’s both impressive and deeply satisfying.

This Easter, let the Big Green Egg transform your holiday cooking into an extraordinary experience that your family and friends will cherish.

So fire up your Egg, gather your loved ones, and make this Easter truly unforgettable!

Smoked Honey-Glazed Easter Ham

A smoked honey-glazed ham is a classic centerpiece for Easter dinner. The Big Green Egg enhances the traditional flavors with a subtle smokiness, resulting in a tender, juicy ham with a caramelized glaze. This recipe is perfect for both novice and seasoned Egg users and promises a showstopping result.

Ingredients:

• 1 fully cooked bone-in ham (10–12 lbs)
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• Wood chunks (apple or cherry) for smoking

Instructions:

1. Preheat the Big Green Egg to 250°F with the convEGGtor in place for indirect cooking. Add wood chunks for smoking.
2. Score the ham in a diamond pattern and place it on a roasting rack.
3. In a saucepan, combine honey, brown sugar, mustard, vinegar, cinnamon, and cloves. Heat until the sugar dissolves.
4. Brush half of the glaze over the ham.
5. Place the ham on the Big Green Egg and smoke for 3–4 hours, basting with glaze every hour.
6. Increase the temperature to 300°F for the final 30 minutes to caramelize the glaze.
7. Let the ham rest for 15 minutes before serving.

This smoked honey-glazed ham is the ultimate Easter main course. The Big Green Egg’s consistent heat and smoky flavor elevate this classic dish, ensuring your holiday celebration is unforgettable. Pair it with roasted vegetables or a fresh salad for a complete meal.

Herb-Crusted Rack of Lamb

For a sophisticated Easter dinner, an herb-crusted rack of lamb is a must. The Big Green Egg ensures a perfectly seared exterior and a tender, juicy interior. This dish combines traditional flavors with a smoky twist, making it a standout addition to your holiday menu.

Ingredients:

• 2 racks of lamb (8 ribs each)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the Big Green Egg to 400°F for direct grilling.
2. Season the lamb with salt and pepper. Sear the racks for 2 minutes per side on the Egg.
3. In a bowl, mix breadcrumbs, Parmesan, garlic, rosemary, and thyme. Add olive oil to form a paste.
4. Spread Dijon mustard over the lamb, then press the herb mixture onto the meat.
5. Place the lamb on a roasting rack and cook indirectly at 375°F for 15–20 minutes until the internal temperature reaches 135°F for medium-rare.
6. Rest for 10 minutes before slicing.

The herb-crusted rack of lamb is a beautifully elegant dish that’s surprisingly easy to prepare. The Big Green Egg’s high heat seals in the lamb’s natural juices, while the herb crust adds a delightful crunch and flavor. Serve with mint jelly or roasted asparagus for an Easter dinner to remember.

Wood-Fired Scalloped Potatoes

Scalloped potatoes are a comforting side dish that pairs perfectly with Easter mains like ham or lamb. The Big Green Egg gives this dish a wood-fired flavor, transforming a simple casserole into a rich, smoky delight. It’s creamy, cheesy, and irresistibly golden brown.

Ingredients:

• 3 lbs Yukon Gold potatoes, thinly sliced
• 3 cups heavy cream
• 2 cups grated Gruyere cheese
• 1 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1/2 tsp smoked paprika

Instructions:

1. Preheat the Big Green Egg to 375°F with the convEGGtor for indirect cooking.
2. In a saucepan, heat heavy cream, garlic, thyme, paprika, salt, and pepper until warm.
3. In a greased cast-iron skillet, layer half the potatoes, pour half the cream mixture, and sprinkle with Gruyere and Parmesan. Repeat layers.
4. Cover with foil and bake on the Big Green Egg for 45 minutes. Remove foil and bake an additional 20 minutes until golden and bubbly.
5. Let cool slightly before serving.

Wood-fired scalloped potatoes bring a comforting, smoky element to your Easter table. The Big Green Egg ensures even cooking and a crispy, cheesy top layer. This side dish complements any Easter entree, offering a balance of creamy and savory flavors.

Grilled Easter Vegetables with Balsamic Glaze

Easter is not just about meat; it’s a great opportunity to showcase vibrant, flavorful vegetables. This recipe uses the Big Green Egg to grill a medley of seasonal vegetables, bringing out their natural sweetness and enhancing them with a tangy balsamic glaze. Perfect for vegetarians or as a flavorful side dish, these grilled vegetables will steal the show.

Ingredients:

• 1 red bell pepper, cut into large strips
• 1 yellow bell pepper, cut into large strips
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tbsp honey

Instructions:

1. Preheat the Big Green Egg to 375°F for direct grilling.
2. Toss the vegetables with olive oil, thyme, salt, and pepper.
3. Grill the vegetables in batches for about 3–5 minutes per side, until tender and slightly charred.
4. While vegetables are grilling, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes until it thickens into a glaze.
5. Once the vegetables are done, drizzle the balsamic glaze over them and serve immediately.

These grilled Easter vegetables bring out the best of spring’s fresh produce, with the Big Green Egg enhancing their natural flavors. The balsamic glaze adds a touch of sweetness and acidity, making each bite a perfect balance of flavor. These vegetables make an excellent side dish for any Easter main course, or even as a standalone vegetarian meal.

Big Green Egg Smoked Salmon

Smoked salmon is a luxurious yet easy-to-make dish that’s perfect for Easter brunch. The Big Green Egg provides the ideal environment for gently smoking the fish, infusing it with a rich, smoky flavor. Paired with a tangy dill sauce, this dish will elevate your holiday spread.

Ingredients:

• 2 lbs fresh salmon fillet
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1 tbsp cracked black pepper
• 1 tbsp lemon zest
• 1 tbsp fresh dill, chopped
• Wood chips (apple or alder) for smoking

For Dill Sauce:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the Big Green Egg to 225°F for indirect smoking. Add wood chips to the coals.
2. In a small bowl, combine brown sugar, salt, black pepper, lemon zest, and dill. Rub the mixture onto the salmon fillet and let it sit for 30 minutes to allow the flavors to meld.
3. Place the salmon on a grill mat or cedar plank and smoke it on the Egg for 1.5–2 hours, until it reaches an internal temperature of 145°F.
4. While the salmon is smoking, prepare the dill sauce by mixing sour cream, mayonnaise, lemon juice, dill, salt, and pepper in a small bowl.
5. Serve the smoked salmon with the dill sauce on the side.

This smoked salmon recipe is perfect for an Easter brunch or appetizer. The Big Green Egg’s ability to maintain a low, steady heat ensures the fish is delicately smoked, while the simple dill sauce complements the rich flavor of the salmon. It’s a dish that feels elegant yet is surprisingly easy to prepare.

Big Green Egg Hot Cross Buns

Hot Cross Buns are a traditional Easter treat, and making them on the Big Green Egg adds an extra touch of flavor. These sweet, spiced buns, topped with a cross of icing, are soft, fluffy, and perfect for a holiday breakfast or dessert. The Egg’s heat provides a beautifully even bake, making them golden on the outside while remaining soft and pillowy on the inside.

Ingredients:

• 1 cup warm milk
• 1/2 cup sugar
• 2 tsp active dry yeast
• 1/2 cup unsalted butter, softened
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 cups all-purpose flour
• 2 eggs
• 1/2 cup currants or raisins
• 1/4 cup candied ginger, chopped (optional)
• 1 egg (for egg wash)
• 1/2 cup powdered sugar (for icing)
• 1 tbsp milk (for icing)

Instructions:

1. Preheat the Big Green Egg to 350°F with the convEGGtor in place for indirect baking.
2. In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until the yeast activates and bubbles.
3. In a large bowl, mix butter, salt, cinnamon, nutmeg, and 3 cups of flour. Add the yeast mixture and eggs, stirring until a dough forms. Gradually add the remaining flour, then knead the dough for 8–10 minutes until smooth.
4. Add currants (and candied ginger, if using) and knead again to distribute evenly.
5. Form the dough into 12 buns and place them on a parchment-lined baking tray. Let rise for 1 hour.
6. Brush the buns with the egg wash and bake on the Big Green Egg for 20–25 minutes, or until golden brown.
7. Mix powdered sugar and milk to form a glaze. Drizzle over the buns to create a cross on top.

These Big Green Egg Hot Cross Buns are the perfect sweet treat for Easter morning. The smoky, slightly charred flavor from the Egg pairs beautifully with the spices in the dough, while the icing adds a delightful sweetness. Serve them warm for a memorable Easter breakfast or dessert!

Big Green Egg Grilled Leg of Lamb with Rosemary and Garlic

A perfectly grilled leg of lamb is an Easter tradition that never fails to impress. The Big Green Egg’s ability to maintain steady, indirect heat helps create a tender, juicy roast with a perfectly charred exterior. Infused with rosemary and garlic, this dish is a showstopper that will become a family favorite.

Ingredients:

• 1 whole leg of lamb (5-6 lbs)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard
• 2 tsp lemon zest
• Salt and pepper to taste
• Wood chunks (oak or cherry) for smoking

Instructions:

1. Preheat the Big Green Egg to 350°F with the convEGGtor in place for indirect cooking. Add wood chunks to the coals for smoking.
2. In a small bowl, combine olive oil, garlic, rosemary, thyme, mustard, lemon zest, salt, and pepper to make a marinade.
3. Rub the marinade over the lamb, ensuring it’s well-coated. Let it sit for at least 30 minutes to absorb the flavors.
4. Place the leg of lamb on the Big Green Egg and cook for 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
5. Rest the lamb for 15 minutes before slicing and serving.

This rosemary and garlic grilled leg of lamb is a perfect centerpiece for Easter dinner. The Big Green Egg’s unique smoking capabilities impart a delicious flavor, while the indirect heat ensures a tender and juicy roast. Serve with roasted potatoes and seasonal vegetables for a truly festive meal.

Big Green Egg Bacon-Wrapped Asparagus Bundles

For a deliciously smoky side dish, these bacon-wrapped asparagus bundles are a fantastic choice for your Easter feast. The Big Green Egg adds a subtle smokiness that complements the crisp-tender asparagus and the savory bacon. Easy to prepare, these bundles are a crowd-pleasing side that pairs beautifully with any Easter main course.

Ingredients:

• 2 bunches of asparagus, trimmed
• 12 slices of bacon
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat the Big Green Egg to 375°F for direct grilling.
2. Divide the asparagus into bundles of 4–5 spears and wrap each bundle tightly with 2 slices of bacon.
3. Drizzle the bundles with olive oil and sprinkle with garlic powder, salt, and pepper.
4. Place the bacon-wrapped asparagus bundles on the grill and cook for 10–12 minutes, turning occasionally, until the bacon is crispy and the asparagus is tender.
5. Remove from the grill and drizzle with fresh lemon juice before serving.

Bacon-wrapped asparagus bundles cooked on the Big Green Egg are a perfect Easter side dish. The smoky flavor from the Egg, combined with the crispy bacon and tender asparagus, creates an irresistible dish that’s both savory and fresh. These bundles are a quick and flavorful addition to any holiday meal.

Big Green Egg Roasted Lemon-Butter Carrots

Carrots make an excellent side dish for Easter, and roasting them on the Big Green Egg takes them to the next level. The smoky flavor of the grill enhances the natural sweetness of the carrots, while the lemon butter glaze adds a rich, zesty finish. This simple yet elegant dish is sure to be a hit.

Ingredients:

• 2 lbs baby carrots, peeled
• 3 tbsp unsalted butter, melted
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the Big Green Egg to 375°F for indirect roasting.
2. Toss the baby carrots with melted butter, lemon juice, honey, thyme, salt, and pepper.
3. Spread the carrots on a grill-safe pan or baking sheet and place them on the Big Green Egg. Roast for 20–25 minutes, or until the carrots are tender and slightly caramelized, turning halfway through.
4. Serve immediately, garnished with additional fresh thyme if desired.

These roasted lemon-butter carrots are a simple yet elegant side dish perfect for Easter. The Big Green Egg’s indirect heat caramelizes the natural sugars in the carrots, enhancing their flavor. The zesty lemon butter glaze brings a fresh, rich finish to this delightful vegetable dish. Serve it alongside your favorite Easter entrée for a well-rounded meal.

Big Green Egg Honey-Glazed Ham

A classic Easter dish, honey-glazed ham is transformed on the Big Green Egg, with a rich, smoky flavor that complements the sweetness of the glaze. The gentle heat of the Egg ensures the ham is perfectly cooked, juicy, and tender, while the glaze caramelizes beautifully, creating a stunning centerpiece for your Easter feast.

Ingredients:

• 1 bone-in ham (8-10 lbs)
• 1/2 cup honey
• 1/4 cup brown sugar
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat the Big Green Egg to 325°F with the convEGGtor in place for indirect cooking.
2. Rub the ham with olive oil and season it with salt and pepper.
3. In a small saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper. Heat over medium heat, stirring occasionally, until the glaze thickens (about 5–7 minutes).
4. Place the ham on the Big Green Egg and cook for 2.5–3 hours, basting the ham with the glaze every 30 minutes.
5. Once the ham reaches an internal temperature of 140°F, remove it from the Egg and let it rest for 15–20 minutes before slicing.

The honey-glazed ham cooked on the Big Green Egg is a perfect centerpiece for your Easter table. The sweet and smoky flavors are enhanced by the gentle, indirect heat of the Egg, creating a dish that’s tender, flavorful, and visually stunning. Serve it with roasted vegetables or mashed potatoes for a complete Easter dinner that will impress your guests.

Big Green Egg Grilled Pineapple with Cinnamon Sugar

Grilled pineapple is a sweet and simple dessert or side that adds a tropical flair to your Easter celebration. Grilled on the Big Green Egg, the pineapple caramelizes and takes on a smoky sweetness, while the cinnamon sugar glaze creates a perfectly spiced finish. This dish is a delightful way to end your holiday meal.

Ingredients:

• 1 ripe pineapple, peeled and cut into 1-inch rings
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1 tbsp melted butter
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the Big Green Egg to 350°F for direct grilling.
2. In a small bowl, mix brown sugar, cinnamon, melted butter, and vanilla extract.
3. Brush the pineapple rings with the cinnamon sugar mixture, making sure each side is coated.
4. Place the pineapple rings on the grill and cook for 2–3 minutes per side, or until caramelized and lightly charred.
5. Serve immediately, garnished with fresh mint or a drizzle of extra cinnamon sugar if desired.

Grilled pineapple with cinnamon sugar is an easy and delightful dessert perfect for Easter. The Big Green Egg imparts a smoky richness to the pineapple, while the cinnamon sugar glaze adds a comforting spice. This dish is a great way to offer something sweet and refreshing at the end of your Easter meal, with minimal effort required.

Big Green Egg Roasted Sweet Potatoes with Maple Bacon

Sweet potatoes are a staple of many Easter meals, and roasting them on the Big Green Egg adds a layer of smoky flavor that makes them truly special. Combined with crispy bacon and a sweet maple glaze, this side dish will bring comfort and flavor to your holiday spread. It’s a perfect balance of savory, sweet, and smoky that complements any Easter main course.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 6 slices of bacon, chopped
• 1/4 cup maple syrup
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the Big Green Egg to 375°F for indirect roasting.
2. Toss the cubed sweet potatoes with olive oil, rosemary, salt, and pepper, and place them on a grill-safe pan.
3. Cook the sweet potatoes for 30 minutes, turning once or twice, until they are tender and golden.
4. While the sweet potatoes are roasting, cook the bacon in a skillet on the stovetop until crispy. Drain the bacon on paper towels.
5. Once the sweet potatoes are done, drizzle them with maple syrup and top with crispy bacon. Serve immediately.

These roasted sweet potatoes with maple bacon are the ultimate comfort food for Easter. The Big Green Egg’s indirect heat enhances the natural sweetness of the potatoes, while the maple syrup and bacon add a perfect combination of savory and sweet. This side dish is sure to be a hit at your holiday table and a perfect complement to your Easter meal.

Big Green Egg Smoked Salmon with Herb Butter

Smoked salmon is an elegant and flavorful dish that makes for a perfect Easter appetizer or main course. The Big Green Egg brings out the natural richness of the salmon, while the smoky flavor from the wood chips enhances the dish. The herb butter adds a creamy, fresh finish that complements the delicate fish. This dish is simple to prepare and provides a sophisticated option for your Easter table.

Ingredients:

• 2 salmon fillets (about 1.5 lbs total), skin on
• 2 tbsp olive oil
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1 tbsp capers, chopped
• 1/2 cup unsalted butter, softened
• 1 tbsp honey
• Salt and pepper to taste
• Wood chips for smoking (apple or cedar works well)

Instructions:

1. Preheat the Big Green Egg to 225°F, setting it up for indirect smoking. Add wood chips to the coals for a gentle smoke.
2. Rub the salmon fillets with olive oil and season with salt and pepper. Place the fillets on the grill, skin-side down.
3. Smoke the salmon for 45-60 minutes, or until the fish reaches an internal temperature of 140°F and flakes easily with a fork.
4. While the salmon is cooking, prepare the herb butter by combining softened butter, dill, parsley, lemon juice, capers, and honey in a bowl. Stir until well mixed.
5. Once the salmon is done, remove it from the grill and spread a generous amount of herb butter over the fillets.
6. Serve the smoked salmon immediately, garnished with extra fresh herbs or lemon wedges if desired.

This smoked salmon with herb butter is a showstopping dish for Easter. The subtle smoky flavor from the Big Green Egg paired with the rich, creamy herb butter creates a deliciously unique flavor profile. Whether served as a starter or a main course, this dish will elevate your holiday meal and impress your guests with its fresh and refined taste.

Big Green Egg Grilled Rack of Lamb with Mint Chimichurri

A rack of lamb is a luxurious and flavorful choice for Easter dinner, and grilling it on the Big Green Egg imparts a smoky flavor that pairs perfectly with a zesty mint chimichurri sauce. The indirect heat ensures the lamb is cooked to perfection, and the chimichurri adds an herbaceous, tangy contrast that enhances the richness of the meat. This dish is a crowd-pleaser and a true highlight of your Easter celebration.

Ingredients:

• 1 rack of lamb (8 ribs), trimmed
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp garlic, minced
• Salt and pepper to taste
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp red pepper flakes
• 2 garlic cloves, minced

Instructions:

1. Preheat the Big Green Egg to 400°F, setting it up for indirect grilling with the convEGGtor.
2. Rub the rack of lamb with olive oil, rosemary, garlic, salt, and pepper. Let the lamb rest at room temperature while you prepare the chimichurri sauce.
3. In a small bowl, combine mint, parsley, red wine vinegar, olive oil, red pepper flakes, and minced garlic. Stir to combine and season with salt and pepper to taste.
4. Place the rack of lamb on the Big Green Egg and grill it for 20-25 minutes, or until it reaches an internal temperature of 135°F for medium-rare (adjust time for desired doneness).
5. Once the lamb is done, remove it from the grill and let it rest for 10 minutes.
6. Slice the rack into individual chops and drizzle the mint chimichurri over the top before serving.

Grilled rack of lamb with mint chimichurri is a stunning dish that showcases the smoky flavor of the Big Green Egg. The tender lamb paired with the bright, tangy chimichurri sauce creates a perfect balance of flavors that will wow your guests. This elegant dish is ideal for a festive Easter dinner and pairs beautifully with roasted vegetables or a light salad.

Big Green Egg Stuffed Mushrooms with Sausage and Cheese

Stuffed mushrooms are a versatile and flavorful appetizer or side dish that can be made even better on the Big Green Egg. The smoky aroma from the grill adds depth to the savory sausage and cheese filling, making these mushrooms a delicious addition to your Easter meal. Easy to prepare and packed with flavor, they’re perfect for feeding a crowd or as a small bite alongside your main courses.

Ingredients:

• 20 large mushrooms, stems removed
• 1/2 lb sausage (Italian or breakfast sausage works well)
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 tbsp fresh parsley, chopped
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the Big Green Egg to 375°F, setting it up for direct grilling.
2. In a skillet, cook the sausage over medium heat until browned and crumbled. Drain any excess fat and set the sausage aside to cool slightly.
3. In a bowl, combine the cooked sausage, cream cheese, Parmesan, mozzarella, parsley, garlic powder, salt, and pepper. Stir until the mixture is smooth and well-combined.
4. Stuff each mushroom cap with the sausage and cheese mixture, pressing gently to pack the filling.
5. Brush the stuffed mushrooms with olive oil and place them on the grill. Cook for 12-15 minutes, or until the mushrooms are tender and the cheese is melted and golden.
6. Remove from the grill and serve immediately.

These stuffed mushrooms with sausage and cheese, grilled on the Big Green Egg, are a perfect appetizer or side for your Easter feast. The smoky flavor from the grill enhances the savory filling, making each bite a satisfying combination of flavors. Serve them as a delicious starter or alongside your main courses to add a bit of richness to your holiday meal.

Note: More recipes are coming soon!