Grilled Mushrooms With Hummus
By á-170456
Ingredients
- 4 large portabello mushrooms trim stalks
- 1/4 cup olive oil
- 2 medium ripe tomatoes quartered, deseeded
- 1 large ripe avocado halved, peeled
- 3 1/2 ounces Greek feta cheese crumbled
- 2 teaspoons cider vinegar
- Salt to taste
- Freshly-ground black pepper to taste
- 1/3 cup hummus
- Sliced grilled ciabatta bread to serve
Details
Servings 4
Preparation
Step 1
Preheat a grill on medium-high heat.
Brush mushrooms on both sides with 2 ablespoons olive oil. Place mushrooms onto a grill tray and cook for 3 to 4 minutes on each side or until tender and heated through. Set aside.
Cut the tomatoes and avocado into small pieces and place into a medium bowl. Stir in the feta cheese.
To make the dressing, combine the remaining oil and vinegar in a small screw-top jar. Shake well to combine. Pour dressing over the tomato and avocado mixture and toss gently to combine.
Place the mushrooms, stem-side up, on serving plates. Top evenly with hummus and avocado mixture. Season with salt and pepper and serve with grilled ciabatta bread.
This recipe yields 4 servings.
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