Grilled Portabella Mushrooms With Hummus And Feta Cheese Recipes

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FETA-STUFFED PORTOBELLO MUSHROOMS



Feta-Stuffed Portobello Mushrooms image

My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 large portobello mushrooms (4 to 4-1/2 inches)
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1 cup (4 ounces) crumbled feta cheese
1/2 cup prepared pesto

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.

Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

PORTOBELLO MUSHROOM GRILLED CHEESE



Portobello Mushroom Grilled Cheese image

[DRAFT]

Provided by Food Network

Time 5m

Yield 1 Serving

Number Of Ingredients 3

2 slices Pumpernickel Rye bread
4 slices Boar's Head Gold Label Switzerland Swiss® Cheese
1 portobello mushroom cap

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 PORTOBELLO MUSHROOMS WITH HUMMUS AND FETA CHEESE



Grilled Portobello Mushrooms with Hummus and Feta Cheese image

A yummy dish for those who love mushrooms!

Provided by Jamallah Bergman @pmyodb1

Categories     Vegetable Appetizers

Number Of Ingredients 6

4 large portobello mushrooms
- sea salt,preferably gray sea salt and ground black pepper
- olive oil
1 - (8oz) contanier hummus
- feta cheese
1 - loaf good crusty bread,cut into 4 sections

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



Grilled Portobello Mushrooms with Balsamic image

Provided by Alex Guarnaschelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 6

6 cloves garlic, unpeeled
1 cup extra-virgin olive oil
Kosher salt
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary

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.

GRILLED PORTABELLA MUSHROOMS WITH HUMMUS AND FETA CHEESE



Grilled Portabella Mushrooms With Hummus and Feta Cheese image

This is from Carr's Crackers and is an hor d'oeuvres recipe. Sounded lovely and just perfect for a summer get together. Times are a not exact.

Provided by SkinnyMinnie

Categories     Vegetable

Time 30m

Yield 24 hors d'oeuvres

Number Of Ingredients 6

4 medium portabella mushrooms, stemmed and gills scraped out with a small spoon and discarded
salt
pepper
1/2 cup hummus
4 ounces feta cheese, crumbled
olive oil, for brushing

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.

Nutrition Facts : Calories 25.5, Fat 1.6, SaturatedFat 0.8, Cholesterol 4.5, Sodium 76.5, Carbohydrate 1.7, Fiber 0.5, Sugar 0.5, Protein 1.5

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