Recipes: Campfire Toasted Portobello Mushrooms & Cinnamon Apples

Food is prepped and ready to be cooked for dinner over the campfire

First we shared our Campfire Steak & Kielbasa main dish.  Last week we shared with you our Campfire Garlic Bread.  Now this week we get to do another side dish – Portobello Mushrooms as well as desert – Cinnamon Apples.

Are you seeing a theme this month?  Maybe I am gearing up for a another fun family camping trip!?  The only probably is figuring out when to fit it in with all the other fun stuff going on!  Our family really does enjoy a good camping trip or fire pit meal!  It is fun to try new things or take items we used to only do on the grill and make them over a fire.  By the way, all of these recipes work beautifully on a grill too so feel free to cook up these goodies on it instead.

Print Recipe

Campfire Toasted Portobello Mushrooms & Cinnamon Apples

A campfire is not the same without desert.  While we do really enjoy the sweet chocolate goodness of toasted marshmallows and s’mores this time around we tried something new.  Campfire Toasted Cinnamon Apples and they turned out crispy, sweet, and delicious!

Prep Time10 minutes mins

Cook Time6 minutes mins

Total Time16 minutes mins

Course: Dessert

Cuisine: American, Camping

Keyword: Apple, Camp Cooking, Camping, Grill, Mushroom

Servings: 4

Ingredients

• 2 Portobello Mushroom Tops
• 1 tbsp Italian Salad Dressing
• 2 Sliced Apples Granny Smith or other Baking Apple
• 1 tbsp Cinnamon Sugar Mixture
• Wooden or Metal Skewers

Instructions

• Soak the wooden skewers in water for about 5 to 10 minutes.  This allows them to not burn up once over the campfire.  If you have metal skewers these can be used immediately.
• While the skewers are soaking in water.  Drizzle a touch of the Italian Salad Dressing over the outside of the portobello mushroom and the remaining tablespoon amount on the inside of the mushroom and allow to sit inside the cap to marinate it until it goes onto the campfire.
• Stick the skewers through the portobello mushroom.  Two skewers per piece works a little better when turning over the fire, but 1 will work too.
• Sprinkle the cinnamon & sugar mixture over the outside of the apple slices.
• Stick the skewers through the apple slices.  We put 2 slices on each skewer.
• Place the portobello mushroom (do the top side of the mushroom first so the bowl with the extra Italian Salad Dressing is facing up and continuing to season the mushroom as it cooks) on the campfire.  Cook until slight lines start appearing on the mushroom and flip once.  Depending on how hot the fire is it should only take 1 to 3 minutes per side when you see the Italian Salad Dressing start to boil or bubble inside the mushroom cap it is time to flip it.
• Place the apple slices on the campfire.  Cook until the apple juices start bubbling and flip once.  Depending on how hot the fire is it should only take 1 to 3 minutes per side

Mushroom seasoned with Italian Salad Dressing is ready to go onto the fire

Cooking the portobello mushroom and cinnamon apple slices together

 Almost done, both have been flipped and about ready to come off the fire!  Smells wonderful!