Recipe by DRCOOP
"This is a hit around our house. If you like potatoes and mushrooms you will love this! The two are combined with a soupy sauce and fresh onion, then grilled in a foil pouch to perfection for a great taste sensation."
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1 (10.75 ounce) can
condensed cream of mushroom soup
fresh sliced mushrooms
seasoned salt to taste
I had to revise this recipe as my grill was out of gas lol, so I cooked in the oven on 375 for about an hour. I took this dish to a family get together, and it was a big hit, everyone seemed to love it. I seasoned the potatoes with salt, pepper, garlic salt, and garlic powder. I didn't use as many potatoes, but I almost doubled the amount of soup. Will definetly make again (hopefully on the grill next time lol). Thanks for the recipe!!
Terrible all around - taste, appearance and time in cooking. Followed the recipe exactly, and it came out looking like a pastey goulash of sorts. I don't even see how to improve it or change it to more our liking. Would not make ever again and would not recommend.
This was awesome! I had 8 people over for dinner today and they flipped for these potatoes! What a flavor they get doing on a grill! I wraped 8 potatoes individually in Renolds new release foil(works great)! I sliced each potato in thin slices. I didn't use onions. I mixed in 1/2 tsp. minced garlic into soup. I spooned the soup in between each sliced piece of potato. I cut up 2 mushrooms per potato. Added salt and pepper, sprinkled with cheddar cheese and put a couple slices of butter in each. I did have to use another can of soup(about half more) because my potatoes were large. A little more time consuming doing it this way, but it was nice because they each had their own personal serving. Cooked on grill 1 hour. Big hit! Thanks Debbie! I will be making this alot!
These were really good. I followed some previous suggestions and was very liberal with the recipe. Only used a couple of potatoes and siced very thin but still used the whole can of soup. Add about 1/4 onion, a handful of mushrooms, dash of salt, and some garlic powder. Mixed it all in large bowl then onto foil with pats of butter. Double wrapped in foil and cooked for one hour on grill. About 5 minutes before serving I openned up foil packet and threw on shredded chedder cheese to melt. They were creamy and delicious. Thanks!
If you follow awesome in the tummy suggestions, it rates a 5 star. Thank you Debbie and Awesome in the tummy. My in-laws loved it! Also, since I live in New England a grill is not handy in the winter. Cruisinbeck suggestions of baking the dish in the oven is excellent. I foiled the pan (top and bottom)and sprayed foil with cooking spray. Baked at 375 for about 60 minutes. Thanks Cruisinbeck for this suggetion, otherwise it would not be until Spring before I tried this dish.
Love this recipe!!! I add an extra can of cream of mushroom because I like mine a little more "saucy." I also sprinkle in a little Ms. Dash for a bit more flavor. My family loves it & it makes great leftovers for the next day.
potatoes and mushrooms tasted steamed and not barbequed.
I make these for every BBQ, and they're equally good in the oven...a BIG hit!!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Potatoes and Mushrooms
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 144
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