RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4247
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| Recipe Name: |
Grilled Portobello Mushrooms with Hummus and Feta Cheese - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
12.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
8.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.09
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
-1 fl oz oil, olive
1 Large bread, baguette cut into 4 sections
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Directions:
Preheat the grill.
Pop out the stem from all of your portobello mushrooms.
Season both sides of mushrooms. Start by drizzling olive oil (not too much, just a slight drizzle), some salt and fresh black pepper.
Cook mushrooms over a hot fire for about 4 minutes on each side.
Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the mushroom burger. Place the bread face down on the grill to toast.
Place the mushroom burger in the bread, and top with a tablespoon of hummus and a chunk of feta cheese right in the middle and cover with a piece of bread. |
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| Nutrition per Serving: |
| Calories: |
786 |
Total Carbs: |
122.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
15.0 |
Fat: |
22.7 |
Protein: |
27.16 |
| Fiber: |
11.27 |
Sodium: |
455.25 |
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