4 Reviews

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
JusMeLinnie February 01, 2009

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Literary Mom October 10, 2006

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Ginny Sue August 26, 2006

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
bluemoon downunder May 13, 2006
Marinated Portabella Mushrooms "pizzas"