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Sun Dried Tomato Portobello Mushrooms

Ingredients

  • 2 portobello mushrooms
  • 1/2 cup Sabra Sun Dried Tomato with Italian Herbs hummus
  • 3 TBSP olive oil
  • 2 TBSP vinegar
  • 1 TBSP lemon juice
  • Sun dried tomato topping from hummus container
  • Feta cheese optional

Instructions

  • Clean mushrooms and remove stems
  • In a small bowl, combine the oil, hummus, lemon juice, and vinegar
  • Pour mixture evenly over the mushroom caps and let stand for at least 30 minutes (up to 1 hour)
  • Grill over hot grill for 10 minutes
  • Top with sun dried tomatoes and feta (if using)
  • Serve immediately.