Hummus-Stuffed Grilled Portobello Mushrooms with Feta

  • Yield: 4 servings


  • 4 large Portobello mushrooms  
  • 6 tablespoons extra virgin olive oil
  • 10 ounces hummus
  • 6 ounces feta cheese crumbles  
  • Italian parsley, chopped to garnish
  • Salt and freshly ground black pepper, to taste


  • Preheat grill for cooking.
  • Clean and remove the stem from the Portobello mushrooms. Season mushrooms by drizzling olive oil over both sides; lightly salt and pepper.
  • Grill mushrooms over a hot fire for 4 to 5 minutes per side. Remove from grill and place “gills up” on a plate. Spread hummus over the “gills” to fill. Top with crumbled feta cheese and chopped Italian parsley.