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: 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