My husband makes a mean portable mushroom sandwich.I love hummus i will have to try this.It's also very healthy and owning a fitness business i can't afford not to be healthy.
After a long day at the office, there’s nothing like sitting down and bonding with your roomie, BFF, or boyfriend over something hot and delicious. But besides having a tasty meal, we all want something we can whip together without feeling guilty about the number of calories, hours, or dollars spent, right?
Yep. And that’s what we’ll be bringing you every other Friday, with my column, “Dinner for Two.”
This week, it’s all about Portobello mushrooms. Whether you’re in the mood for a taste of the Middle East or one serious fiesta, we have your dinner party for two covered with healthy, filling vegetarian meals that take 20 minutes or less.
Hummus Portobello Bake
One night, I was craving both hummus and mushrooms, when it occurred to me: Portobello mushrooms and hummus were made for each other! I had to try it out. And turns out, I was right.
- 2 Tbsp hummus
- 2 large Portobello mushrooms
- Garlic salt
- 1 cup feta cheese
- 1 Roma tomato
First, rinse your shrooms thoroughly in cool water and blot them dry with paper towels. Cut the tomato into thin slices—you’ll be using them soon. Next, lightly dust each side of your mushrooms with garlic salt.
Dig into your hummus of choice and wallop a generous spoonful onto the face of each Portobello. With the back of your spoon, smooth the hummus around so your entire mushroom is covered. (You can add more hummus, but keep in mind that it can move around with oven pressure.)
Take the tomato slices and stick a few juicy halos to each mushroom. Finally, top your shrooms off with feta cheese and a little paprika and bake at 350 degrees for 10-12 minutes.
These tasty entrees will taste great with a spinach salad, asparagus, and a glass of that Cab or Pinot Noir you’ve been saving.
After picking up a fresh batch of guacamole and chips from the store, I decided to serve up a cheese crisp (a tortilla baked with cheese—sort of like a tostada), but I wanted it to have the punch of some veggies, too. You’ll be amazed at how quickly you’ll chow these down, so I recommend making a third Mexi-Pizza if you and your dinner partner are extra hungry.
- 2 tortillas
- 2 tomatoes
- 2 small Portobello mushrooms
- Garlic salt
- Green onion
- Cheddar/Monterey Jack cheese mix
First, rinse the tomatoes and green onions. Cut the tomatoes into thin slices that won’t weigh the tortillas down. Chop up a few of the green onion stocks into thin chives. Rinse the Portobello mushrooms in cool water, dry them thoroughly with a paper towel, and cut them into thin slices. Dust up your tomato and mushroom slices with a light coat of garlic salt.
Spread a little butter on each tortilla, then cover each with a generous spread of Cheddar and Monterey Jack, leaving about half an inch in uncovered crust space. Place your mushrooms and tomato slices on your Mexi-Pizzas, then sprinkle the green onion chives on top. Bake them at 350 degrees for 10 minutes. (Baking them slowly in the oven gets them oozing with juices and flavors that your microwave just can’t match.)
Eat open-faced or like a quesadilla, and serve with your choice of salsa, guacamole, or (my preference) both!