Campfire Mushroom Foil Packets

Sliced mushrooms sealed in heavy-duty foil with olive oil, garlic and oregano, and cooked on the grill or the campfire grate. They steam in their own juice and come out tender and garlicky. They will not brown, but they keep every drop of the juice, and there is nothing to wash up.

Untested: I have not cooked this one yet. It is here because the Mushrooms dive needed it, and it is adapted from the source named in the Notes.

Ingredients

• 1 lb sliced baby bella (cremini) mushrooms
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• Parsley, chopped
• Heavy-duty foil, an 18 × 36 inch sheet

Directions

1. Key ingredients Black Pepper Salt
2. Build the packet. Fold the foil in half to make a double 18-inch square. Pile the mushrooms in the middle, add the oil, garlic, oregano, pepper and salt, and toss.
3. Seal. Fold the edges tightly into a packet and pierce the top 4 to 6 times so steam can escape.
4. Cook. Over a hot grill (about 500 °F), cook 8 minutes pierced side up, then flip and cook 2 to 3 minutes more. On a campfire grate over coals, timing depends on the fire. Check after 8 to 10 minutes.
5. Serve. Open carefully (the steam is scalding) and scatter with parsley.

Notes

Where this recipe came from Adapted from The Healthy Foodie’s “Mushroom Foil Packs” (thehealthyfoodie.com). The quantities and grill times are theirs. Cooking times directly on campfire coals vary too much to state reliably.

Companion For browned, smoky mushrooms, use the open grate instead. See Campfire Giant Puffball Steaks (Jeff’s).

About the photo The photo shows foil packets on a charcoal grill beside skewers that include mushrooms. The packets are closed.