Hummus-stuffed Grilled Portobello Mushrooms with Feta

Makes 4 servings.


  • 4 large Portobello mushrooms  
  • 6 Tbsp. extra virgin olive oil
  • 1 container (10 oz.) hummus
  • 1 container (6 oz.) 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.