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Grilled Mushrooms With Hummus

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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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