We hit the road bright and early at 5:30am this morning, headed for Winter Park ski resort. It’s just over a 2 hour drive, but leaving much after 5:30 would have us sitting in traffic for an extra hour.

The conditions today were warm + sunny, with no new snow. We got in a few good runs, but were most excited for the 2nd half of the day. In the parking lot! The perfect conditions for a beach day.

aka: grilling out in the parking lot, slope side

We prepped the food the night before, and wrapped everything up in foil, so it was ready for the grill.

A few of our Denver friends were there as well!

Ali + Hovan [getting hitched this June]

Like a snowy tailgate party.

The husband with Ali + Hovan.

My stuffed mushrooms, pre-grill.

Saturday night, I made an extremely easy + mouth watering filling, for these cute baby bellas.

I know that my recipes can sometimes use weird ingredients, or be a process to make, but not today!

This is a perfect mushroom filling, but could also be used to stuff or top many other things.

broiled on top of a pasta bake
warmed on top of roasted or sautéed veggies
sandwich topping
pepper stuffing
salad topping
veggie spread
etc.

Goat Cheese Stuffed Mushrooms

~15 baby portabellas
4oz plain goat cheese [or feta]
2 whole artichokes, diced
1/3 cup red pepper, diced
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
black pepper

Preheat oven or grill to 375* and lightly grease a pan or grill grates.
Gently clean the mushrooms with a damp paper towel, remove the stem and peel away the fringe around the edge to allow more room for stuffing.
With a fork, mix together all remaining ingredients. I used an ample amount of black pepper.
Stuff into about 15 baby mushrooms.
Grill or bake until hot and mushroom is slightly tender. 5-10min, depending on grill or oven. Avoid overcooking, as the mushroom will become soggy.

These were a hit!

Ahh, simplicity.

Ann [in the cream hat] + Kurtz next to her, were our other Denver friends that came out to play. Also getting hitched in 2012!

Other grilled foods.

Grill baked potatoes are delicious.

4 medium russet potatoes
2-3 Tablespoons oil
1 Tablespoon garlic, minced
1.5-2 Tablespoons rosemary, finely chopped
1.5 teaspoons dried oregano
1-1.5 teaspoons salt
black pepper

Wash well, slice potatoes in half, and then cut very thin slices.
Mix with all other ingredients.
Wrap in foil [for the grill] or place on a baking sheet and cook for 25-35min at 400*, turning a few times if using a pan.
Done with tender or wait longer to let crisp!