A tasty campsite or outdoor recipe for Greek Stuffed Mushrooms!
Greek Stuffed Mushrooms
Ingredients
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
Filling:
- 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
Instructions
- 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!