Grilled Portobello Mushrooms with Hummus and Feta Cheese
- 4 large portobello mushrooms
- Sea salt, preferably gray sea salt, and freshly ground black pepper
- Olive Oil
- 1 (8-ounce) container hummus
- Feta cheese
- 1 loaf good crusty bread, cut into 4 sections
Preheat the grill.
Pop out the stem from all of your portobello mushrooms.
Season both sides of mushrooms. Start by drizzling olive oil (not too much, just a slight drizzle), some salt and fresh black pepper.
Cook mushrooms over a hot fire for about 4 minutes on each side.
Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the mushroom burger. Place the bread face down on the grill to toast.
Place the mushroom burger in the bread, and top with a tablespoon of hummus and a chunk of feta cheese right in the middle and cover with a piece of bread.
Recipe courtesy of Michael Chiarello
Recipe courtesy of Rachael Ray
Recipe courtesy of Giada De Laurentiis