Filled and grilled mushrooms
Yummy, quick and simple
4 large Portobello mushrooms
6 Tablespoon extra virgin olive oil
10 Ounce hummus
6 Ounce 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.
Yield: 4 servings