Prep stays simple, but the payoff is bold: Foil Packet Chimichurri Mushrooms & Peppers deliver smoky, garlicky flavor with almost no camp-kitchen fuss. Slice a few mushrooms and bell peppers, splash them with herby oil, and let the fire do the heavy lifting while you focus on the main grill.
To keep things easy, mix the chimichurri at home and pack it in a small jar or squeeze bottle. At camp, toss it with the veggies, seal everything in foil, and set the packet right over hot coals or on a grate. The foil traps steam so the mushrooms stay juicy, while the bottom picks up that coal-kissed edge—give it a careful flip once for a little extra char.
Bring the packet to the table and spoon those green, tangy juices over whatever else is coming off the fire—steak, sausages, burgers, or tofu. When you’re done, it’s a one-packet cleanup, and any leftover chimichurri makes a bright drizzle for bread or roasted potatoes.
Foil Packet Chimichurri Mushrooms & Peppers
Equipment
- Heavy-duty foil
- Tongs
- Bowl
- Knife
Ingredients
- 8 ounces cremini mushrooms halved
- 1 large red bell pepper cut into strips
- 1 large yellow bell pepper cut into strips
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley chopped
- 1 clove garlic minced
- 2 teaspoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Combine parsley, garlic, vinegar, olive oil, oregano, salt, and pepper in a bowl to make chimichurri.
- Toss mushrooms and peppers with half the chimichurri. Reserve the rest for serving.
- Lay out two large sheets of heavy-duty foil. Place veggies in the center and fold tightly to seal packets.
- Place packets over hot campfire coals for 15 minutes, flipping once halfway through.
- Remove from heat, carefully open packets, and drizzle with remaining chimichurri before serving.