Foil Pack Mushrooms Recipes

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.

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.

FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH

Steps:

• Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
• Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
• Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.

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.

STUFFED 'N SQUASHED MUSHROOM FOIL PACK

Steps:

• Preheat the oven to 375 degrees F.
• In a bowl, combine cheese wedges, zucchini, chopped mushroom stems, onion, garlic, salt, and thyme. Add pepper, to taste. Mix until smooth. Set aside.
• Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps-there will be a lot, so pack it in!
• Sprinkle with grated topping.
• Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
• Place the baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender.
• Allow the packet to cool for a few minutes, and then cut it to release steam before opening it entirely. (Careful-steam will be hot.)
• If you like, season with additional salt and thyme, to taste. Enjoy!

FOIL-PACK CHICKEN & MUSHROOMS

Steps:

• Heat oven to 400°F.
• Mix soup and 1/4 cup water. Combine stuffing mix and remaining water; spoon onto centers of 6 large sheets heavy-duty foil sprayed with cooking spray.
• Top with chicken, ham, vegetables and soup. Fold foil to make 6 packets; place in single layer on rimmed baking sheet.
• Bake 30 to 35 min. or until chicken is done (165°F). Cut slits in foil to release steam before carefully opening packets.

FOIL-PACK CHICKEN & MUSHROOM DINNER

Steps:

• Preheat oven to 400 F (if you are not making these ahead).
• Prepare 6 separate sheets of heavy-duty foil with enough room to wrap and fold with sealed edges. Spray each foil piece in the middle with Pam spray.
• In a microwave, heat 1 1/2 cups of water. Mix in box of stuffing until moist. Divide the stuffing evenly over the 6 foil packets.
• Next, layer chicken, chopped ham, mushrooms and peas on top of stuffing.
• Mix soup with 1/4 cup of remaining water. Pour equall amounts over each pack.
• Bring up foil sides. Double fold top and ends to seal pack, leaving room for heat to circulate inside.
• Place foil packs on a 15 x 10 inch baking pan. Bake 30 to 35 minutes or until chicken is cooked through. (if your chicken breasts are large or thick, you may wnat to extend the cooking time).
• Remove from oven. Let stand 5 minutes. Place packets directly on the dinner plate. Since they are HOT, cut slits into the foil to release the steam before opening.

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.

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.

FOIL-PACK VEGETABLES

Steps:

• In a large bowl, combine all of the ingredients. Place mixture on a double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 18-22 minutes or until tender, turning once. , Open foil carefully to allow steam to escape.