Grilled Potatoes and Mushrooms

Grilled Potatoes and Mushrooms


"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."

Ingredients 1 h 30 m {{adjustedServings}} servings 349 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium to low heat.
  2. Lay a piece of foil large enough to hold all the ingredients flat on a table. Place the potatoes in the center of the foil, pour the soup over the potatoes, then top with the mushrooms and onion. Arrange the butter all over and around the vegetables and then top off with your favorite seasonings. Now either fold foil over to seal or use another large piece to seal the entire package.
  3. Grill over medium to low heat on a top rack, if possible, for 1 hour.
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Reviews 20

  1. 34 Ratings


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!!

awesome in tummy

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!