baby portabellas with hummus and feta

369-2916-x-1944If you’re a regular noodle reader, you already know that the kind folks at Sabra sent a nice big package filled with hummus right to my doorstep!  I won’t bore you with a recap, but I will share the recipe for the very first delicious little something I whipped up with it.  It’s so easy it almost can’t even be called a “recipe”, but it’s pretty and so tasty nonetheless.  I hope you like it, too!

318Find some tasty looking baby portabellas – also known as cremini’s.  Wipe any dirt away with a damp paper towel and remove the stems.

331-2916-x-1944Brush both sides of mushrooms with olive oil and grill, either on an actual grill or in a grill pan.

334-2215-x-1523While mushrooms are grilling, slice grape or cherry tomatoes in half, enough for each mushroom to be topped with one half.

354-2204-x-1562When mushrooms are done, let them sit for five or ten minutes to let the juices accumulate.  Drain the juice from each mushroom, then put about a teaspoon or two of hummus into each mushroom.  Sprinkle with some feta, and top each mushroom with a tomato half.  Pop under the broiler for a few minutes until nice and hot.

369-2916-x-1944Experiment using different flavors of hummus.  Lemon or Greek Olive would be awesome!  Yum!



  1. says

    These are beautiful, from the halved tomato down to the baby portabella. And I'm sure the taste was out of this world. Very healthy, too! Way to go with the free hummus, and thank you for sharing this!

  2. Paula says

    Ciao Kristy! These were so delish looking I had to try them out. I made them last night as an appetizer while we were grilling steaks & they were easy peasy. I used a spinach/artichoke hummus & topped mine with sundried tomatoes & garnished with a little cracked pepper & Parmigiano Reggiano (because I just can't help myself & have to put it on just about everything) LOL. Thanks for posting!

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