Cooky Jason’s Well-Known Stuffed Mushrooms
It’s almost guaranteed that you’ll never make enough of these, unless your group happens to be filled with monsters who don’t like mushrooms. (If that’s the case, time to get new friends…) Seriously, though, these are great because they’re super simple to do and there’s a thousand variations. As usual, this can just as easily be done at home in the oven as at the campsite on a grill or open fire with a grill grate. You don’t have to pouch these in foil necessarily, but it does help keep the mushrooms a little more moist. If you like them to be a little more fire-kissed and have the outside get that nice grill color and flavor, then feel free to uninvite the foil from the party.
- 20 to 25 crimini or white button mushrooms, stems removed
- 8 to 10 cloves of garlic, minced
- ½ cup chopped fresh herbs (parsley, tarragon, cilantro, time, etc… Stay away from rosemary on these as there isn’t enough time for the needles to soften, unless you have ground rosemary. But rosemary sprigs are good to throw right in the heat, or just on the grill racks by themselves. Not only do they make the campsite smell fantastic, but the smoke from the sprigs will infuse the mushrooms, just like using wood chips…)
- 1 tsp salt
- 1 tsp pepper
- ¼ stick softened butter (NO margarine)
- 2 Tbsp olive oil, or truffle oil
- ½ cup coarsely chopped pine nuts
- ½ cup finely sliced green onions
- ¼ lb ground sausage, beef, or lamb (cooked)
What’s great here is that you can do a lot of the work at home and transport to the campsite for only a step or two left to do, which I’m a big fan of. It’s a lot harder to clean dishes at the campsite, so I like to use as few as possible.
In a large mixing bowl, combine all ingredients except the mushrooms. (You didn’t really have to be told that, right?) Make sure you mix thoroughly. If you want to leave the meat out, use ½ cup of bread crumbs instead. If you want to stuff the mushrooms at home, what you do is use a large plastic bowl with a lid and separate the layers with foil or plastic wrap. Keep them chilled in the fridge and transport in a cooler with ice. If you’re going to stuff them at the campsite, just transfer the stuffing to a large plastic zip-top bag or another plastic bowl with a lid.
This is a good one to let the kids in on. I think it’s easier to use a fork for this. Mushroom sizes vary greatly, but you’re going to be using somewhere between a teaspoon and a tablespoon of stuffing for each mushroom. The size of the mound past the brim on the mushroom cap should be about half the size of the mushroom itself.
You’ll need to have tongs for this: Place mushrooms over medium heat in rows. Cook time will be about 25 minutes. You can also carefully wrap them in foil, in groups, and seal. Make sure you leave an opening for steam to escape. It doesn’t matter which way you do it; it’s just personal preference. Remove with tongs and let cool for at least 5 minutes. Come ‘n get em!
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