Grilled Portabella Mushrooms With Hummus And Feta Cheese Recipes

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.

Steps:

• Prepare grill for cooking. Brush both sides of potobellos with olive oil and sprinkle with salt and pepper. Grill mushrooms until tender, about 4 min on each side. Let cool. Cut each one into quarters and slice each quarter into 1/4 inch thick slices. Top each cracker with a heaping tsp of hummus and several slices of mushroom. Sprinkle with cheese and serve.

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.

Steps:

• Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
• In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
• Grill over hot grill for 10 minutes. Serve immediately.

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.

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.

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.

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.

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.