Grilling veggies can be tricky or require special equipment (looking at you, grill baskets), but with these clever mushroom and rice packs, all you need is foil!
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
In large bowl, mix broth, melted butter, brown sugar, garlic, thyme and salt. Add instant rice; stir and let stand about 10 minutes or until most of liquid is absorbed. Divide mushrooms evenly among sheets of foil, then top with rice mixture.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until mushrooms and rice are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.
To make in oven, place packs on cookie sheet. Bake at 375°F 45 to 50 minutes or until vegetables are tender. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.
Serving Size 1
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.