The marinade really flavored the mushrooms, and made them so delicious. With the other ingredients added, it was fantastic! I might try it with black, Kalamata, or green olive slivers next time, and see how I like it in the hummus. Yummy!
Wonderful! So easy and tasty. I think that marinating them makes a big difference. I also drizzled them with the pan juices to make even more saucy.
I had 6 small portabellas, and made this as a knife and fork appetizer. Roma tomatoes slices fit perfectly on top. I used freshly grated parmesean instead of feta on top. Very good.
Sensational! I love all these ingredients separately, and what a fabulous combination! I have never had hummus with mushrooms but this recipe has sold me on the idea: they are truly made for each other. These could be served with minimum effort as a side dish (they’d be brilliant with grilled or BBQd meats), as a superb vegetarian dish or as a light vegetarian meal – for family meals or to serve to guests. Thank you so much for this recipe, KelBel!