Grilled Mushrooms in Foil Packets

Name: Grilled Mushrooms in Foil Packets
Cook time: 25 min
Total time: 25 min
Yield: Serves four
Ingredients: 1 pound large mushrooms (regular, portobello, wild, oyster or a combination), cleaned, trimmed and sliced 1/2 inch thick; 2 tablespoons chopped fresh thyme, mint, sage, rosemary or marjoram; 2 to 4 garlic cloves, thinly sliced or chopped; Salt; freshly ground pepper to taste; 2 tablespoons extra virgin olive oil, plus additional for brushing foil

By Martha Rose Shulman

Updated June 6, 2024

Grilled Mushrooms in Foil Packets — Andrew Scrivani for The New York Times

Total Time: 25 minutes
Cook Time: 20 to 25 minutes
Rating: 5(119)
Comments: Read comments

If you like to grill foods at a picnic, here’s a great vegetarian option. Prepare these packets at home, then pack them, ready to grill, in your picnic basket. The recipe is inspired by one in Patricia Wells’s cookbook “Vegetable Harvest.” You can make this with cultivated or wild mushrooms.

Featured in: For the Vegetarians at the Cookout

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Ingredients

Yield:Serves four

1pound large mushrooms (regular, portobello, wild, oyster or a combination), cleaned, trimmed and sliced ½ inch thick
2tablespoons chopped fresh thyme, mint, sage, rosemary or marjoram
2 to 4garlic cloves, thinly sliced or chopped
Salt
freshly ground pepper to taste
2tablespoons extra virgin olive oil, plus additional for brushing foil

Ingredient Substitution Guide

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Preparation

Step 1
Cut four 12-by-12-inch squares of heavy aluminum foil, or eight squares of regular aluminum foil (stack two sheets each of the lighter foil to make four squares).
Step 2
In a large bowl, combine the mushrooms, herbs, garlic, salt and pepper, and olive oil. Use a large spoon to blend the ingredients.
Step 3
Brush the dull side of the aluminum squares with olive oil, and divide the mushrooms among the four squares. Fold the squares over and crimp the edges together to form well-sealed packets. Place on a hot grill, and grill 20 to 25 minutes. Remove one packet from the grill, and place on a plate. Carefully open it to check for doneness. The mushrooms should be tender and juicy. Either transfer to plates or bowls (there will be lots of juice), or cut the packets and eat the mushrooms directly from them. Have lots of crusty bread on hand to sop up the juices.

Tip

Advance preparation: You can prepare the foil packets up to a day ahead and keep in the refrigerator.

Ratings

5 out of 5

119 user ratings

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Comments

Andrea7 years ago

I added a thin slices of lemon to each packet, a dab of butter and cooked these in the oven- fabulous!

Anita7 years ago

I can think of two possibilities: some mushrooms, like shitakes, have far less moisture than most, so might need a spoonful of liquid (soy sauce, vinegar, or a combination is good). If not that, is it possible your packets weren't tightly sealed?

cook fish using bon appetit recipe4 years ago

Simple & amazing!

Kirsten3 years ago

Loved these intensely flavored mushrooms that don't take on too much charcoal flavor.

Pickles4 years ago

I added some chopped onion, some shakes of Maggie sauce 1 teaspoon of white miso mixed with 1/3 cup water, fresh mint and sage cause it was in my garden. It only took about 15 minutes on a medium grill. It was about 500 degrees so it was pretty hot. If I did it in the oven I would do it a little slower maybe 400-450.

cook fish using bon appetit recipe4 years ago

Simple & amazing!

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