quick stuffed mushrooms + snow

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.

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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

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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]

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Like a snowy tailgate party.

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The husband with Ali + Hovan.

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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
  1. Preheat oven or grill to 375* and lightly grease a pan or grill grates.
  2. 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.
  3. With a fork, mix together all remaining ingredients.  I used an ample amount of black pepper.
  4. Stuff into about 15 baby mushrooms.
  5. 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.

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

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Other grilled foods.

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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
  1. Wash well, slice potatoes in half, and then cut very thin slices.
  2. Mix with all other ingredients.
  3. 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.
  4. Done with tender or wait longer to let crisp!
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Great day at the “beach!”

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All together now.

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Switched with Chris!

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Got one with everyone!

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Off to enjoy the last few minutes of Sunday, until my head hits the pillow.  Still battling some sort of week-long cold!