The Camp & Cabin Cookbook by Laura Bashar will be more popular than roasting marshmallows on your next camping trip. No joke! Put the hot dogs aside and get ready for refined, rustic, delicious campfire meals! Spinach Feta Quiche Baked in Portobello Shells is just one of 100!
I was so happy when I heard that Laura Bashar of Family Spice would be writing this book.
I’ve been a fan of Laura’s food blog for years and – whether you’re into cooking or not – you’ll love perusing her site. It’s so beautiful, it’s almost like walking through a photography exhibit in a museum.
The Camp & Cabin Cookbook by Laura Bashar
I think this is the best cookbook for the outdoors.
- From setting up an outdoor kitchen and building a fire, to grilling and cooking in foil, everything you need to know about outdoor cooking is in The Camp & Cabin Cookbook.
- A fantastic equipment guide is included and several different methods of campfire cooking are explained.
- Most of the recipes in the book don’t require more than a knife, a bowl, and a cooking vessel — which might just be foil.
- There are recipes for breakfast, snacks, lunch, dinner and of course, dessert.
- The variety of ingredients and flavors is incredible. I was surprised at some of the meals that I learned could be cooked outside. Lasagna, Osso Buco, and Mulled Wine, to name a few. Yep, you heard me, Osso Buco! Yes, at the campfire!
Other Favorite Portobello Mushroom Recipes:
A perfect cookbook for Father’s Day!
No, I’m not saying all men love camping. Or that men love the outdoors any more than women. In fact, in my family, where I’m out numbered by men, I’m the one who loves it most. (Though if I’m being honest, I’ll always happily let someone else pitch the tent.)
That said, I know a lot of dads who do love camping and cooking outdoors, and I’m thinking they’d love this book for Father’s Day.
This book is awesome for anyone who loves to cook. Every recipe includes alternative cooking methods, including cooking in a kitchen at home. Which is exactly what I did.
Can you make The Camp & Cabin Cookbook recipes at home?
Yes!
Since I love Portobello mushrooms, without a camping trip on the horizon – but with a strong desire to try the Spinach Feta Quiche Baked in Portobello Shells – I just went for it at home. I combined a couple of methods: I used foil and the oven. And to prevent sticking, I drizzled a bit of olive oil into the foil in case any of the quiche mixture spilled out during the cooking process.
Would you ever imagine that you can make quiche at a campsite? In a mushroom, no less? This recipe is delicious, and with a short list of fairly basic ingredients, there is SO much flavor.
Do you have cooking friends who love camping? Glamping? Picnicking at the beach? Or even staying home? Well then, they’ll love The Camp & Cabin Cookbook!
This is Laura Bashar’s second cookbook — her first is Cooking Techniques and Recipes with Olive Oil.
Spinach Feta Quiche Baked in Portobello Shells
*Please see notes for alternative cooking methods.
Ingredients
- 4 large portobello mushrooms
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 cup fresh spinach, chopped
- 1/4 cup green onions, chopped
- 1/2 cup feta, crumbled
- 1/4 teaspoon kosher salt
- pinch of ground black pepper
Instructions
- In a chimney, light up 38 coals.
- Remove the stems and scrape out the gills from mushrooms. Wipe them clean with a paper towel.
- Place mushrooms, bowl side up, in a 12-inch Dutch oven.
- In a medium-size bowl, whisk together eggs, cream, spinach, green onions, 1/4 cup crumbled feta, salt and pepper.
- Divide the egg mixture evenly between the mushroom bowls.
- Sprinkle the remaining 1/4 cup feta over the egg mixture.
- Cover the Dutch oven, and place 17 coals on top and underneath it (375°F).
- Bake until eggs are golden brown, approximately 35 minutes.
Notes
This post contains Amazon affiliate links for your convenience at no additional cost to you. I was given a copy of this cookbook for review. I did not receive compensation for this post, and as always, all opinions are my own.
camila hurst says
This book is such an amazing idea. The recipe looks so flavorful!! Beautiful pics too!
valentina says
Thank you Camila. Yes, I love the whole idea of this book. 🙂
Shelby says
Campsite or not, I would love to make this quiche in a mushroom. What a great idea! My camping days, the way we used to do them, are pretty much over but I love remembering those days!
valentina says
Hi Shelby, Happy to bring back some nice camping memories! I made these at home. 🙂
Sonal says
Portobello mushrooms are so versatile. I loved the idea of making quiche in them and saving on the crust calories. Amazing!
valentina says
Thanks! I agree — always happy to get all the deliciousness without all the calories! 🙂
Sally - My Custard Pie says
Never can resist a new cook book. This one makes me think of Girl Guide days and camping in the wild. Lovely
valentina says
Me too! My shelves are overflowing with them. Cheers!
Lisa Bryan says
This recipe sounds brilliant! I love quiche and what better way than to bake it in portobello mushrooms? Will definitely have to give it a try!
valentina says
Thanks Lisa! Enjoy.
David says
While I love a good picnic, I am waaaaay past my camping days! Glad you included instructions for the oven, for that is what I will do!
Laura says
So glad that the whole family got to enjoy this! It’s one of my favorite ways to enjoy a quiche! Thanks for reviewing my book! xoxox
valentina says
Thank YOU Laura! I love your book and am so happy to share the love! 🙂
Coco in the Kitchen says
What a brilliant idea and effortlessly gluten-free. I’ve gotta try this in our backyard campout tom!
valentina says
Yes, so fun for camping! Love the idea of backyard camp outs! 🙂
Cathy says
I was just thinking about making this recipe from Laura’s book. Quiche in a mushroom is such a clever idea! You sold me.
valentina says
Cathy, it was DELICIOUS! Whole family loved it. 🙂
Michelle Wells says
Can I double & freeze them?
valentina says
Hi Michelle, Thanks for writing in. Doubling is fine and they can freeze once they’re room temp, in a tightly sealed container for up to a month. Then defrost in fridge overnight and heat in oven when ready to serve. Hope this helps. Enjoy! 🙂 ~Valentina