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Grilled Foil-Wrapped Mushrooms with Garlic and Herbs

These grilled mushrooms cooked in foil are quick, simple, and ideal when you want to avoid turning on the stove. With just three ingredients and about 20 minutes from start to finish, they make a flavorful topping for burgers, a delicious addition to pasta, or a satisfying side on their own.

A close-up image of sliced, grilled mushrooms spread out on a piece of crumpled aluminum foil. The mushrooms are a mix of dark and light brown hues, with a slightly glossy texture, indicating they are cooked.

Whether it’s sweltering outside and you don’t want to heat your kitchen or you simply don’t want another pan to wash, this foil-grilled mushroom method is a great shortcut. Slicing the mushrooms beforehand saves prep time, and grilling in an open foil “pan” encourages better browning than a sealed packet.

I like this approach because I can watch the mushrooms as they cook and achieve better caramelization with the exposed surface. Don’t worry about shaping the foil perfectly — pinch the corners and fold the edges to create a makeshift pan that holds everything in place.

You only need 3 ingredients

(The full measurements are included in the recipe card below.)

Image showcasing a package of baby bella mushrooms, a large bottle of avocado oil, a container of kosher salt, and a roll of heavy-duty aluminum foil on a light-colored surface.
  • Sliced mushrooms – Pre-sliced cremini or baby bella are convenient and flavorful, but you can slice whole mushrooms if you prefer.
  • Neutral oil – Use an oil with a high smoke point such as avocado or canola oil to withstand the grill heat.
  • Kosher salt – Adjust the amount to taste; Diamond Crystal is a good choice if you prefer a less intense salt by volume.

What mushrooms are best for grilling?

A variety of mushrooms are arranged on a wooden surface. Types include enoki, reishi, white clamshell, brown and white button, king oyster, and others. The mushrooms are displayed with stems and caps visible, showcasing different textures and forms.

Most mushrooms grill well. Common choices include white button, cremini, portobello, and baby bella. You can also use oyster, shiitake, chanterelle, porcini, or king trumpet mushrooms depending on availability and flavor preferences.

For this recipe, cremini or baby bella mushrooms are recommended because they’re often sold pre-sliced and offer more flavor than the milder white buttons.

How to grill sliced mushrooms

(See the recipe card below for quantities and a quick reference.)

Prep the foil

A hand with light-colored nails is shown folding the edge of a sheet of aluminum foil on a light surface. The foil has a shiny, reflective texture and a slightly crumpled appearance near the fold.
Preheat your grill to high (475–500°F). Break off an 18″ by 20″ piece of heavy-duty foil and fold the short sides down for stability.
A hand is holding the edge of a sheet of crinkled aluminum foil. The foil has a reflective surface and is shown against a plain light gray background.
Fold the remaining sides up and pinch the corners to form a shallow pan that will hold the mushrooms and their juices.
A hand holds a brush to spread oil or another substance over a sheet of aluminum foil folded into a baking tray. The foil is crinkled and reflects light. The brush has black bristles and a grey handle.
Brush the foil pan with oil so the mushrooms won’t stick and to help them brown.

Prep the mushrooms

A piece of aluminum foil made into a pan is covered with sliced mushrooms. The mushrooms appear to be freshly cut and slightly seasoned. A pair of tongs is visible on the side of the baking sheet.
Place the sliced mushrooms into the foil pan and sprinkle with kosher salt.
A piece of aluminum foil folded into a pan shape holds sliced mushrooms. A pair of tongs on the right side of the image is being used to arrange the mushrooms. The background is neutral and out of focus.
Use tongs to gently toss the mushrooms so they’re evenly coated with oil and salt.

Grill the sliced mushrooms

A sheet of aluminum foil on a grill is topped with sliced mushrooms. The mushrooms appear to be slightly cooked, lying evenly spread across the foil.
When the grill is hot, place the foil pan on the grates, close the lid, and cook for 5 minutes.
A close-up of grilled mushroom slices on a piece of aluminum foil that's resting on grill grates. The mushrooms appear to be cooked, displaying a browned and slightly crisp exterior. The aluminum foil underneath is lightly stained with cooking juices and oil.
After 5 minutes, stir the mushrooms, then close the lid and continue grilling for another 5–10 minutes, stirring every few minutes, until they’re browned and cooked through. Serve immediately.

If you try this grilled baby bella mushrooms recipe, please leave a rating and share how it turned out in the comments below.

A close-up image showing a pile of freshly grilled mushrooms in foil, evenly browned and glistening with oil. The slices are of varying sizes and are spread out, showcasing their textured surfaces and gills.

Easy Grilled Mushrooms in Foil

Quick, three-ingredient grilled mushrooms ready in about 20 minutes. Great as a side or a topping for burgers and pasta.
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Course: Side Dish
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Taryn Solie

Equipment

  • Aluminum foil (heavy duty preferred)
  • Measuring spoons
  • Basting brush
  • Tongs
  • Oven gloves

Ingredients

  • 16 oz sliced mushrooms cremini or baby bella are best
  • 2 tbsp mild oil canola or avocado
  • 1 tsp kosher salt adjust to taste

Instructions

  • Preheat your grill to high, about 475–500°F, so it’s hot when the mushrooms are ready.
  • Tear off an 18″ x 20″ piece of heavy-duty foil and position it dull side up. Fold the short ends to strengthen them, then fold the long sides up to form a shallow pan. Pinch the corners if needed.
  • Brush the foil pan with oil. Add the sliced mushrooms and sprinkle with kosher salt. Toss gently with tongs so the mushrooms are evenly coated in oil and salt.
  • Place the foil pan on the grill and close the lid. Cook for 5 minutes.
  • Open the grill, stir the mushrooms, then close the lid and grill another 5–10 minutes, stirring every 3–4 minutes, until the mushrooms are browned and most moisture has evaporated. Thicker slices will take longer.
  • Carefully remove the hot foil pan using oven gloves or slide it onto a sheet pan. Serve the mushrooms immediately as a side or a topping.