Grilled Mushrooms In Foil Packets Food

GRILLED MUSHROOMS IN FOIL PACKETS

Steps:

• 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).
• In a large bowl, combine the mushrooms, herbs, garlic, salt and pepper, and olive oil. Use a large spoon to blend the ingredients.
• 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.

GRILLED MUSHROOMS AND ONIONS IN FOIL

Steps:

• Preheat an outdoor grill for medium heat.
• Fold an 18-inch wide piece of aluminum foil so it is square.
• Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
• Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

BUTTERY GRILLED MUSHROOMS

Steps:

• Mix butter and Seasoning in large bowl. Add mushrooms; toss to coat evenly.
• Place mushrooms in center of foil. Bring up sides of foil; double fold top and ends to tightly seal packet.
• Grill over medium-high heat 12 to 15 minutes or until mushrooms are tender, turning packet over halfway through cook time.

CAMPFIRE FOIL PACKS

Steps:

• In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
• Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
• Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

MUSHROOMS AND GARLIC GRILLED IN A PACKET

Steps:

• Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Cut a piece of heavy-duty foil and a piece of parchment to 12 by 18 inches. Place foil on a work surface; lay parchment on top. Toss mushrooms, garlic, parsley, thyme, and oil in a medium bowl; season with salt and pepper. Mound mushroom mixture in center of parchment, allowing a 3-inch border all around.
• Hold the long sides of parchment and foil; bring together, and fold twice, creasing to seal firmly. Fold short ends twice, creasing to seal firmly.
• Grill packet until you hear mushrooms and liquid sizzling, 10 to 15 minutes. Flip packet, and grill until mushrooms are soft, about 15 minutes more. (Press lightly to test tenderness, or unfold center of packet to check, but be careful of steam escaping.) Remove packet, and let stand 5 minutes before serving.

GRILLED SCALLOPS AND MUSHROOMS IN FOIL PACKETS

Steps:

• Place scallops on foil.
• Cover with mushrooms, butter, parsley, and garlic.
• Sprinkle with seasoning.
• Double fold heavy duty aluminum foil and seal ends.
• Grill on low-medium heat about 12 minutes or until done.

EASY MUSHROOMS IN FOIL

Steps:

• Place mushrooms, garlic and butter on a large piece of foil.
• Wrap ingredients well and place on grill for about 10-15 minutes (depending how hot the grill is and where they are placed), until mushrooms are tender.
• Add salt and pepper to taste before serving.