The Campbell family has been making Portland’s best BBQ since the 80s.
The family closed their restaurant years ago, but Tory Campbell, grandson of the original owners, keeps the tradition alive using his family’s recipes to craft our favorite BBQ sauces, spice rubs, and hot links. This recipe combines Felton & Mary’s signature sweet and smokey sauce with mushrooms, black beans and rice for a crowd-pleasing finger food a cut above the usual offerings.
Felton & Mary’s Artisan Foods
Purveyors of Portland’s best BBQ since 1984, the Campbell family legacy lives on with Felton & Mary’s Artisan Foods. Tory Campbell named the company after his grandparents, who owned Cambpell’s BBQ in SE Portland, and uses family recipes handed down through generations to craft our favorite BBQ sauces, spice rubs, and hot links.
What You'll Need
For the shopping list
- 7-10 (medium to large size)
- crimini mushrooms, washed & stemmed
- To taste black pepper, ground
- 1/2 tablespoon of garlic powder
- For garnish 1/2 bunch of fresh cilantro, chopped (optional)
From the kitchen
- 1 medium size mixing bowl
- sauce pan
- 1 measuring spoons
- 1 serving platter
What you'll have to do
Step 1 — Combine 1 1/2 cups pre-cooked brown rice and 1 1/2 cups black beans and warm in saucepan or mixing bowl over low heat or in microwave.
Step 2 — Add 1/2 teaspoon of garlic powder and salt & pepper to taste to rice & bean mixture.
Step 3 — Place crimini mushrooms upside down on serving platter.
Step 4 — Warm up 1/2 cup of Felton & Mary’s Smokey Brown Sugar BBQ sauce in a small pan over low heat or bowl in microwave for 30 sec.
Step 5 — Place a tablespoon of rice & black bean mixture into each mushroom.
Step 6 — Drizzle mixture with a teaspoon of warm BBQ sauce.
Step 7 — Add pinch of chopped cilantro on top and serve.