Grilled Mushroom Hobo Pack
Serves 4
Ingredients
For Mushrooms
- spring garlic stalk (or 2 tbsp chopped garlic, leeks, scallions, etc.)
- 4 large portobello mushrooms, cleaned & stems removed
- kosher salt
- black pepper
- olive oil
- 4 oz assorted wild mushrooms, cleaned
- 1 tsp fresh thyme leaves + sprigs for garnish
- 2 tbsp balsamic vinegar
Equipment
- large piece of heavy-duty foil
- grill prepped with hot coals
How-to
- Prep coals in outdoor grill so they are hot and ready for cooking
- Slice spring garlic (if using) and clean and trim mushrooms. Lay portobellos top-side-down in foil. Season with olive oil, salt and pepper
- Toss wild mushrooms with olive oil, salt and pepper, then mound on top of portobellos
- Sprinkle mushrooms with remaining ingredients and close the foil pack up tightly
- Place the pack, portobello-side-down, directly on the hot coals. Cook 5-10 minutes, or until tender (if a knife inserts into the portobellos easily, close the foil back up — they are ready to flip)
- Flip and cook 1 minute
- Carefully open the foil and plate mushrooms. Drizzle with olive oil and garnish with thyme sprigs