Sides » Grilled Mushroom Hobo Pack
Jody Adams makes a coal-roasted "hobo pack" (a term borrowed from grill master friend, Chris Schlesinger) of mushrooms and aromatics. Little foil bundles of assorted mushrooms, thyme and spring garlic cook in ten minutes or less when set directly over hot coals. If spring garlic isn't available, use any Allium — leeks, shallots or chopped garlic. This is a simple veggie side to add to your backyard BBQ spread and an excellent technique to use when camping!
Print Recipe
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
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