I have been somewhat uninspired to cook lately. Want to know why? Could it be because I still do not have a working kitchen?

This is pretty much what my kitchen looks like right now, only my husband has finished putting the sink in. And the man making the template for the countertop has gone home. Thankfully, because I don’t need someone else to cook for around here.

So, what I am saying is that it is difficult to muster up the desire to cook on a camp stove. Or cook on the grill every night. Yes, I know I am a spoiled princess who would not have made a good pioneer. But I embrace that about myself. Last night I cooked the Chicken with Salsa in my crockpot. A few nights ago I had chili in the crockpot. But the truth is that over the past month I have fed my family an embarrassingly large amount of hotdogs, hamburgers, and more hotdogs.

The other day I was in the grocery store and the portobello mushrooms were calling to me. I decided we are going to eat some vegetables, dammit! Over the protests of certain small people who live in my house (”Why do we want to eat fungus!” “But how do you know they aren’t poisonous!”), I brought them.

The resulting recipe was delicious. And easy enough to cook on a camp stove.

You will need:

Portobello mushroom caps
onion
green pepper
salsa
sour cream (optional)
tortillas (flour, corn, whatever you prefer)

Buy yourself some of those large portobello mushroom caps. Wash them right before you are going to use them and then gently pat them dry.

Slice them up and toss them in your skillet with some oil.

Here is a view that includes the camp stove so you can all fully appreciate my cooking environment.

Add your sliced onions and green peppers.

Saute until everything is tender.

And then the hard part is over. Just heat up your tortillas. Put some of the mushroom, pepper, onion mixture on the tortilla. Add your salsa and sour cream.

Roll it up and eat.

Then pack up your leftovers and send them to me.

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