Grilled Mushroom Toast with Ranch Recipe
It almost doesn’t matter what tops this toast — once you cook bread on the grill, it’s hard to go back. But you’d be missing out if you didn’t see our Grilled Mushroom Ranch Toast recipe through to the finish line. Foil packets of mushrooms are grilled until steamy, before being tossed with Ranched-up sour cream for extra depth. It’s an unexpected app or vegetarian main course that’s as impressive as it is delicious.
Let's get grilling
Light Kingsford® charcoal according to package directions and arrange your coals for direct cooking over medium heat and grease the grates with oil. Cut four 12x12-inch 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 ranch seasoning powder. Toss well to coat. Divide the mushrooms evenly among the four foil squares.
Make packets by folding the squares in half and crimping around the edges to seal. Place on the grill and cook, flipping packets once, for about 20 minutes.
When the mushrooms are almost done cooking, brush the bread with remaining olive oil and season with salt. Place on grill and cook for about 2 minutes per side, until crisp on the edges with visible grill marks.
Ingredients
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large mushrooms (combo of cremini, portobello, wild), cleaned, trimmed and sliced 1/2-inch thick
1 lb.
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olive oil, divided
6 tbsp.
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Hidden Valley® Original Ranch® Salad Dressing, Seasoning & Recipe Mix Shaker
2 tsp.
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thick-cut country bread
4 slices
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kosher salt, to taste
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sour cream
0.25 cup
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minced chives, for garnish
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