Grilled Mushroom Packets

1 pound (about 5 cups) fresh white mushrooms, sliced
2 (about 3-1/2 cups) medium zucchini, sliced
1 (about 1/2 cup) medium onion, thinly sliced
1 (about 1 cup) red bell pepper, diced
1/2 cup couscous (uncooked)
1/2 cup homemade or bottled barbecue sauce
1/2 teaspoon salt, optional

Preheat outdoor grill or oven to 425°F.

Place mushrooms in a medium bowl. Add zucchini, onion, red pepper, couscous and barbecue sauce; toss until well coated; set aside. On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each pieces place mushroom mixture, dividing evenly. Bring long sides of oil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on prepared outdoor grill, about 5 inches from heat source or in oven. Cook until vegetables are tender and couscous is cooked (on grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Remove; let stand for 5 minutes. Carefully unfold foil and serve.

Yield: 4 Portions

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

White Mushrooms

WHITE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Selenium, an antioxidant
  • Copper, an essential nutrient

Use white mushrooms sliced in salads, sautéed on burgers, pizza and pasta, added to egg dishes, quesadillas and stir-fries. A flavor that intensifies when cooked makes them perfect for slow cookers, soups and curries.