From the Chef: Grilled Portobello Mushroom with Hummus and Feta

By Mark Marques

Football season is here! And I am so happy that it is! Having been to many a tail-gate party and to friends’ houses to watch the games, I saw a lot of similar recipes each time, and they were not always healthy nor that delicious. The food was just there. Why do that to your friends, family or to yourself! I created this recipe for a healthier and tastier tail-gate party. This recipe is still delicious, has great flavor and is easy to make. You will be the hit at the stadium or at home during half-time! If you have any questions or need help with any type of cooking, write to me. I will respond as quickly as possible. Thank you and enjoy!

(As with all recipes, read thoroughly and gather all ingredients prior to starting.) 

If you are a vegetarian, want a different spin on a burger replacement or just want to add something different to your tail-gate party or at home during half-time, this easy dish is tasty and quite impressive when served. 

Ingredients:

  • 4 large Portobello mushrooms
  • 1 Tsp. Sea or Fine Kosher Salt
  • ½ Tsp. Freshly Ground Black Pepper
  • 1-2 Tbsp. Vegetable or Olive Oil (do not use Canola Oil)
  • 1 (8-ounce) container really good hummus or make your own
  • Feta cheese crumbles

Directions:

Preheat the grill to medium to low heat (300 to 350 degrees). Pop out the stem from all of your Portobello mushrooms and scrape out the black gills with a spoon, but do not take out the meaty part of the cap. Evenly drizzle vegetable or olive on the cleaned mushrooms. Sprinkle salt and fresh black pepper on top of the oiled mushroom caps. (You can use flavored oils such as garlic oil or basil oil or even Tuscan-style dipping oil.) 

Grill mushrooms for about 4 minutes on each side, starting on scrapped side down. When you flip the mushroom over, fill cap with hummus and top with feta cheese, and then close grill lid. After 4 minutes remove from grill and let sit for a few minutes to set the filling. You can server whole or sliced, or even on a hamburger bun dressed with Lettuce and Tomato. 

This can be served with hearty crackers or on top a salad of mixed greens dressed with a light vinaigrette and cucumber slices and some quartered and grilled Pita Bread.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

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