Best Grilled Portabella Mushrooms With Hummus And Feta Cheese Recipes

FETA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

GRILLED PORTOBELLO MUSHROOMS WITH HUMMUS AND FETA CHEESE

Steps:

• Preheat the grill.
• Pop out the stems from all of the 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 tbsp of hummus and a chunk of feta cheese right in the middle and cover with a piece of bread.

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

PORTOBELLO MUSHROOM GRILLED CHEESE

Steps:

• On a slice of bread, layer two slices of cheese, Portobello mushroom cap, two more slices of cheese, then close sandwich with second slice of bread. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden and cheese is melted. Cut in half and serve warm.

GRILLED PORTABELLA MUSHROOMS WITH HUMMUS AND FETA CHEESE

Steps:

• Prepare grill or grill pan for gilling. Heat to medium high heat.
• Brush both sides of the mushrooms with olive oil and sprinkle with salt and pepper to taste.
• Grill mushrooms until tender, about 4 min on each side.
• Let cool, then cut each one into quarters and slice each quarter into 1/4-inch thick slices.
• Top crackers with a heaping teaspoon of hummus and several slices of mushroom. Sprinkle with feta cheese and serve.
• NOTE: I think this would work if you let you guests make their own. Have a platter with crackers on it and 3 small bowls with fixings -- instead of making them all ahead of time.

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
• Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
• Bake in the preheated oven for 30 minutes.
• Drizzle with balsamic vinegar just before serving.

GRILLED BALSAMIC PORTABELLA MUSHROOMS

Steps:

• Mix together the vinegar, oil, garlic, basil and seasonings.
• Place the mushroom (Smooth side down) in a baking dish.
• Pour the dressing over the mushrooms.
• Allow to marinate for 10 minutes, turning once.
• Grill for 5-7 minutes, turning once.
• Slice and serve on salads,sandwiches or pizzas.

GRILLED PORTABELLA MUSHROOMS

Steps:

• Remove stems of mushrooms and wipe them with a damp cloth.
• Preheat the broiler or grill.
• Mix oil, vinegar, herbs and garlic in a bowl.
• Brush mushrooms with the mixture.
• Grill or broil the mushrooms 3-5 minutes per side or until soft and brown.

GRILLED PORTOBELLO MUSHROOMS WITH HUMMUS AND FETA CHEESE

Steps:

• 1. Preheat grill. Brush mushrooms with olive oil. Sprinkle with salt and pepper. Grill mushrooms on rack of grill directly over medium-high heat for 8 minutes or until tender, turning once halfway through grilling.2. Cool mushrooms. Cut each mushroom into quarters. Cut each quarter into 1/4-inch-thick slices. Top crackers with hummus and several slices of mushroom. Sprinkle with feta cheese. Serve immediately.