Every year my boyfriend goes on a “man-cation” to Moab with the fellas. This year I got to join…yay! So, one night, while camping … the guys were all tuckered out from a mountain bike ride and ready to eat. They were cracking open the beers and looking for a can of baked beans…I said “No Way! I love to cook! You just sit and drink and let me make something good”…I made these Portobello Mushroom “Steaks” along with Spice-Rubbed Pork Tenderloin and Mediterranean Chicken Kebabs. They were happy they didn’t settle for beans!
| Gourmet Camping: Portobello Mushroom “Steaks” |
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Recipe Type: Side Dish
Author:
Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Serves: 4
Anything seasoned and wrapped in aluminum foil and cooked over a campfire is just guaranteed to taste good. Whip this out on your next camping trip and be a hero! Also, I must mention, when I camp, I don’t measure…so use the ingredients liberally…add more of whatever if you like!
Ingredients
- 2 tsp Olive Oil
- 1 Garlic Clove, minced
- 3/4 tsp Fresh Rosemary, minced
- 1/8 tsp salt
- 4 Lg Portobello mushroom caps
- Alluminum Foil
Instructions
- Tear a sheet of foil large enough for mushrooms to be loosely wrapped
- Combine all ingredients except the mushrooms in a bowl
- Lay Portobello caps top-side down on the foil (like an upside down umbrella)
- Spread the mixture onto Portobello caps
- Close foil pack
- Place packet over hot coals or the side of a low burning fire…not directly on flames!
- Enjoy!
- Cook until 12 min or until completely cooked/sauted
Serving size: 1 cap Calories: 230 Fat: 18g Saturated fat: 2.5g Unsaturated fat: 0 Carbohydrates: 12g Fiber: 3g Protein: 7g Cholestrol: 0
FOR MORE FACTS ABOUT PORTOBELLO MUSHROOMS, AND RECIPES, VISIT FOODISTA:
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