Hummus-Stuffed Grilled Portobello Mushrooms with Feta
Yield: 4 servings
large Portobello mushrooms
tablespoons extra virgin olive oil
ounces feta cheese crumbles
Italian parsley, chopped to garnish
Salt and freshly ground black pepper, to taste
Preheat grill for cooking.
Clean and remove the stem from the Portobello mushrooms. Season mushrooms by drizzling olive oil over both sides; lightly salt and pepper.
Grill mushrooms over a hot fire for 4 to 5 minutes per side. Remove from grill and place “gills up” on a plate. Spread hummus over the “gills” to fill. Top with crumbled feta cheese and chopped Italian parsley.
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