Grilled Mushroom Ranch Toast
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 ranched-up mushrooms are grilled until steamy, before being tossed with sour cream for extra depth. It’s an unexpected app or vegetarian main course that’s as impressive as it is delicious.
Ingredients (7)
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large mushrooms (combo of cremini, portobello, wild), cleaned, trimmed and sliced ½ inch thick 1 pound
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olive oil, divided 6 tablespoons
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thick-cut country bread 4 slices
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kosher salt, to taste
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sour cream ¼ cup
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minced chives, for garnish
Steps (6)
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1
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.
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2
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.
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3
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.
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4
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.
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5
Toss the mushrooms with the sour cream, and place them on top of each piece of toast.
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6
Garnish with minced chives and enjoy.
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