Recipes: Stuffed Portobello Mushroom Tops
Jake made stuffed Portobello Mushroom tops as a side dish and they were delicious! These are bite size and tasty. Some of them are topped with cheese. Both of the ones with and without cheese were very good!
Stuffed Portobello Mushroom Tops
These are bite size and tasty. Some of them are topped with cheese. Both of the ones with and without cheese were very good!Servings: 4Ingredients
- 12 oz Fresh Portobello Mushrooms
- 1/4 cup Hummus
- 1 tbsp Bacon Pieces
- 1/2 tbsp Olive Oil
- 1/4 cup Shredded Cheddar Cheese
Instructions
- Preheat oven to 400 degrees and grease a baking dish. Rinse the mushrooms and remove the stems. Cut up the stems into small pieces.
- Heat olive oil over medium heat in a pan. Add the mushroom stems and sauté for about 3 minutes. Cool the mushrooms.
- Once the mushrooms are cool mix them with the hummus and bacon. Scoop the mixture into the center of the mushrooms. Place the mushrooms in the baking dish and cook for 15 minutes. Add shredded Cheese on top (optional) and bake for additional 5 minutes.
Stuffed Portobello Mushrooms topped with cheese!
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.
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!Servings: 4Ingredients
- 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!
Recipes: Cheesy Bacon Potatoes Bites
Cheesy Bacon Potato Bites
I try to keep potatoes on hand for a variety of family recipes. It is fun to try out some new recipes with the potatoes too. The Cheesy Bacon Potato Bites is one we tried a few months ago and our family liked it so much we have added several variations to this recipe. If we need to use up some potatoes or a simple side dish this is a good one for family meals.
Part of this recipe is with regular dairy cheese and the another part using soy cheese (dairy free cheese). If you have someone in your family that has a dairy allergy you could use this recipe to do the whole pan dairy free or part of it like we did for our family (depending on the intensity of the dairy reaction). It is a simple recipe that you can alter to suit your family.
Cheesy Baked Potatoes:
- 4 Potatoes (we used red potatoes this time)
- 2 tablespoons Olive Oil
- 1 tablespoon Garlic Salt (we like Lawry’s)
- 1/2 teaspoon Black Pepper
- 1 cup Shredded Cheese (we used Colby Jack and the orange cheese the right of the picture is actually Soy Cheese)
- 1/4 cup of Bacon Bits
1. Rinse the potatoes.
2. Slice the potatoes into 1/2 inch slices.
3. Preheat the oven to 400 degrees.
4. Spray the bottom of a 9×13 baking dish.
5. Place the potatoes in a single layer in your 9×13 dish. Brush each potato with olive oil.
6. Sprinkle the tops of the potatoes with garlic salt and black pepper. Bake at 400 degrees for 25 minutes.
7. Pull the potatoes out of the oven. Add the cheese and bacon to the tops of the potatoes. Bake for an additional 5 minutes.
Potatoes sliced, oiled, seasoned, and ready to go into the oven
Potatoes after being baked for 25 minutes. Time to add the toppings – cheese & bacon!
Cheese has been added and already melting because the potatoes are so hot! Next comes a layer of bacon, five more minutes in the oven, and it’s ready! As you can see from the picture you could make this a “dairy free” recipe if you use dairy free cheese such as soy.
Recipes: Easy Potato Wedges
Crispy & Delicious Potato Wedges
Easy Potato Wedges Recipe:
- 4 Potatoes
- 1/4 cup Olive Oil
- 1/2 teaspoon Pepper
- 1/2 teaspoon Paprika
- 1 teaspoon Garlic Salt (we like Lawry’s Garlic Salt)
- Wash potatoes, cut into wedges.
- Place potatoes skin down in a baking dish.
- Mix the next 6 ingredients together and brush onto potatoes.
- Bake at 350 for 1 hour.
1. Preheat the oven to 350 degrees.
2. Wash the potatoes. Cut them into wedges. Place in baking dish.
3. Mix the olive oil, pepper, paprika, and garlic salt together and pour over the potatoes. Use a spoon to gently stir the potatoes so that they are evenly coated.
4. Bake for 40 minutes or until the potato wedges are cooked and tender.
Tray of Easy Potato Wedges
