These delicious snacks can be made ready at home before you head for the hike and grilled on a campfire grill grid when you have set up camp, dinner is over and the tea water is boiling. If you don’t bother to bring a grid a few stick will work just as well.
12 large baby portobello mushrooms
4 oz. cream cheese, softened
2 oz. blue cheese, crumbled
6 dashes hot sauce (or more if desired)
6 slices bacon
 Grease the campfire grill grid if you brought one or make 6 sticks ready.
 Clean tops of mushrooms with a damp cloth and remove stems.
 In a small bowl, mix cream cheese, blue cheese, salt, pepper and hot sauce together.
 Divide cheese mixture evenly into mushroom cavities.
 Cut each slice of bacon in half. Wrap around mushroom and place a toothpick into the mushroom where the bacon ends overlap. (Make sure the toothpick is sticking out the side and is not in the top or bottom.)
 Grill mushrooms 5-7 minutes per side or until bacon has grill marks, is slightly crispy, and the filling has melted. If you didn’t bring a grid place the mushrooms on the end of the s sticks and grill them over the campfire embers till you get the same result.
 Remove from grill or sticks, remove toothpicks and serve hot.
Recipe by Lauren’s Latest