Cooking for 4 people
Ingredients
- 1 lb.
large mushrooms (combo of cremini, portobello, wild), cleaned, trimmed and sliced 1/2-inch thick
- 6 tbsp.
olive oil, divided
- 2 tsp.
Hidden Valley® Original Ranch® Salad Dressing, Seasoning & Recipe Mix Shaker
- 4 slices
thick-cut country bread
-
kosher salt, to taste
- 1/3 cup
sour cream
-
minced chives, for garnish
1Food Prep
Cut four 12″ x 12″ squares of aluminum foil, and brush the dull sides with some of the olive oil.
In a large bowl, toss the mushrooms with 3 tablespoons of the olive oil and 2 tsp. of the ranch seasoning powder. Toss well to coat. Divide the mushrooms evenly among the four foil squares.
Make mushroom packets by folding the aluminum foil squares in half and crimping around the edges to seal.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the mushroom packets on the grill, and cook for about 20 minutes, flipping the packets once.
When the mushrooms are almost done cooking, brush the bread with the remaining olive oil, and season it with salt.
Place the bread on the grill, and cook for about 2 minutes per side, until crisp on the edges with visible grill marks.
Toss the mushrooms with the sour cream, and place them on top of each piece of toast.
Garnish with minced chives and enjoy.
