An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Mushroom Toast with Ranch

Make your game-day party or Sunday brunch memorable with grill-toasted goodness from Kingsford® and ranched-up flavor from Hidden Valley® Original Ranch®.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 4 people


  • 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
  • 0.25 cup sour cream
  • minced chives, for garnish

1 Food 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.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 400°F (Medium Heat)

3 The 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.
9 Reviews
Rated 5 out of 5 by from New Favorite Recipe I made this over this past weekend and I have to say I was thrilled it turned out so good! Its quick and easy to make.
Date published: 2023-08-14
Rated 5 out of 5 by from Ranch Mushroom Toast Mushrooms and ranch on toast for a quick snack anytime. This is easy, quick and delicious! Everyone likes it!
Date published: 2023-08-14
Rated 5 out of 5 by from Delicious ingredients I’m trying to eat only vegetables and love finding good and easy recipes like this.
Date published: 2023-07-28
Rated 5 out of 5 by from Wondeful Appetizer Great side dish. I will definitely be making this again
Date published: 2023-07-22
Rated 1 out of 5 by from Not For Me This recipe has too many things that just don't go together well in my opinion.
Date published: 2023-07-21
Rated 5 out of 5 by from Best toast ever! Such an awesome unexpectedly good combo! I wasn't sure how much I'd like this but it was delicious. Great for a light snack or for like a side to steaks. Mmmm!
Date published: 2023-07-13
Rated 5 out of 5 by from Oh my!! So good!!!! Tried this over my homemade bread with thick slices It was a meal in itself I saved some and made it again the next night
Date published: 2023-07-10
Rated 5 out of 5 by from EASY APP AND TASTY TOO I used this recipe at first, to use a large amount of mushrooms I was given. We were wowed by how delicious this is, for being quite easy to prepare. Have made this multiple times now, and my vegetarian sister requested the recipe.
Date published: 2023-05-27
Rated 5 out of 5 by from Grilled mushroom toast My husband and I grilled this out memorial day weekend, and I must say it was extremely delectable. Thanks for the recipe!
Date published: 2023-05-26
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