Serve this packet hot off the grill, but be cautious when opening it.

　　

Ingredients

serves 4 to 6

　　12 ounces cremini mushrooms, halved if large

　　6 garlic cloves, peeled

　　1/4 cup coarsely chopped fresh flat-leaf parsley

　　1 tablespoon finely chopped fresh thyme

　　3 tablespoons extra-virgin olive oil

　　Coarse salt and freshly ground pepper

　　

Step 1

Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Cut a piece of heavy-duty foil and a piece of parchment to 12 × 18 inches. Place foil on a work surface; lay parchment on top. Toss the mushrooms, garlic, parsley, thyme, and oil in a medium bowl; season with salt and pepper. Mound the mushroom mixture in the center of the parchment paper, allowing a 3-inch border all around.

　　

Step 2

Hold the long sides of parchment and foil; bring together, and fold twice, creasing to seal firmly. Fold short ends twice, creasing to seal firmly.

　　

Step 3

Grill packet until you hear mushrooms and liquid sizzling, 10 to 15 minutes. Flip packet, and grill until mushrooms are soft, about 15 minutes more. (Press lightly to test tenderness, or unfold center of packet to check, but be careful of steam escaping.) Remove packet; let stand 5 minutes before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.