A tasty campsite or outdoor recipe for Greek Stuffed Mushrooms!
Marinade and Dressing:
2/3 cup extra virgin olive oil
4 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoon fresh oregano, chopped or 2 teaspoon dried oregano
1 teaspoon House of Q Slow Smoke Gold BBQ Sauce (alternate: dijon mustard)
1 cup cooked rice, cooled
1 tomato, diced
1/2 red onion, diced
1/2 cup black olives, pitted, sliced
3/4 cup feta cheese, crumbled
3 TB parsley, chopped
1-2 ts House of Q Grandma’s Garden
2 portobello mushrooms, stems removed, gills scraped
Prepare the mushrooms by removing the stems and scraping the gills out from underneath the mushroom with a spoon. Rinse and set aside.
In a bowl, whisk together the olive oil, lemon juice, garlic, oregano and Slow Smoke Gold mustard sauce. Pour half into a zip top bag. Place the two mushrooms in the bag, release the air and seal. Let marinade for a few hours.
In a separate bowl, mix together the remaining ingredients and coat with the dressing. This makes for a great salad however once the mushrooms have marinated, remove from the bag. Shake off any excess liquid.
Prepare your grill for low heat direct grilling. Grill the underside (gill side) of the mushroom first for 5-10 minutes or until the mushroom looks like it has softened. Turn the mushroom over and fill with the rice mixture. Close the lid and let roast for another 5-15 minutes. Remove from the heat and serve with steak knives!