Trail Cooking

Backpacking Recipes: Cheesy Mushroom Pasta

Simple recipes can be satisfying when backpacking. A bowl of pasta, with savory mushrooms giving a pleasantly chewy texture, enrobed in cheese. Easy to make, easy to eat.

Cheesy Mushroom Pasta

In a sandwich bag:

  • 8 ounces pasta, small shapes

In a snack bag:

  • 1 ounce dried mushrooms, white button or cimini

In a snack bag:

  • ¼ cup parmesan cheese (green can)
  • 1 tsp granulated garlic
  • 1/8 tsp ground black pepper

Also take:


In a 2 Liter cooking pot add 4 to 6 cups water and the mushrooms. Bring to a boil, add in pasta and cook for time on package, stirring often to avoid boiling over.

Drain off the water, but hold back about a ½ cup of it in the pot.

Stir in the oil, then the cheese bag, till it melts.

Serve up and enjoy.

Serves 2.


If you like it salty, then add a pinch of salt. I felt with the cheese and the savory taste mushrooms give it didn’t need more salt.

Be sure to add the dried mushrooms before you boil the water, it will give them plenty of time to rehydrate. I left the smaller slice whole and crumbled the larger pieces.

When choosing the pasta, look for one with the lowest cook time to conserve fuel. You can swap out for gluten-free pasta easily in this recipe.

To serve 2 easily, bring along a new quart freezer bag, and place their portion in it. Cuff the bag and eat out easily.

For fast cleanup with cheese, once you eat, wipe out with paper towels, pack them out in your garbage.


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