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Next summer series recipe is for grilled artichoke and pepper paleo stuffed mushrooms! These were cooked and photographed at a campsite and an easy thing to prepare ahead of time to throw on the fire when you get set up. I used artichokes and peppers (along with the mushroom stems) in the filling, but you can use whatever you want. Want some onions? Sure. Are you “primal” and want to add some raw milk cheese? That’s fine, I won’t judge.
Either way you do it, these taste best over an open flame rather than in an oven. I will have a recipe for red wine, sausage and herb oven roasted paleo stuffed mushrooms coming up later. These are some classic stuffed mushrooms that will blow your socks off. If that is more what you’re into, stay tuned! On to the campfire delights.
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Did you make these or take them camping? Tag me in your photos with @dranthonygustin and #cooklikeag so I can check them out.
Here’s how to make this:
DESCRIPTION:
Preparation: 5m
Cook Time: 25m
Serves: 3
INGREDIENTS
- 10 crimini mushrooms, stems removed (keep them)
- 1/2 red/yellow pepper, diced
- 5 artichoke hearts, chopped
- handful basil leaves
- sea salt
- black pepper
INSTRUCTIONS
- Remove the stems from the mushrooms as much as you can, but don’t throw these away! They work well as filler and have the same nutrition as the rest of the mushroom. Cut lengthwise into halves or quarters then dice and add to bowl.
- Slice peppers (of any kind you’d like, really) into strips and then dice and add to bowl with the mushrooms. Salt and pepper and toss. Fill mushrooms caps with mixture then top with artichoke hearts. You can prepare these if you like ahead of time or just go ahead and grab a can of organic ones.
- Top with leaves of basil then wrap up in saran wrap or put in container if taking somewhere else. If you’re at home just take them out to the grill!
- Throw these bad boys on the grill and let cook for roughly 10-14 minutes depending on the heat. If cooking over campfire like we did here, wait until there are red hot embers and NOT flames, just like you’d do for a charcoal grill. No one wants burnt or charred mushroom bottoms.