When you’re in the mood for a vegetarian alternative, look no further than this. Portobellos are called the meat of the vegetable family. They have a firm texture and delicious taste and are wonderful with hummus and goat cheese.
1. To make the hummus: In the bowl of a small food processor, combine the chickpeas, roasted red pepper, tahini, lemon juice, olive oil, water, garlic and chili sauce. Purée until smooth. Garnish with parsley.
2. To make the filling: On either a barbecue or a nonstick grill pan sprayed with cooking spray, grill the mushrooms over medium-high heat for 12 minutes, turning halfway or until tender and grill marked. Spray the mushrooms with vegetable spray if they look dry. Slice into thick slices.
3. Spread the inside of the pita halves with the hummus. Place half of the mushroom slices in each pita, sprinkle with cheese, and garnish with lettuce, tomatoes and onions.
¾ cup Red Bell Pepper Hummus (see below)
3 large portobello mushroom caps, wiped (stems removed)
3 medium-sized pitas, sliced in half
½ cup crumbled goat cheese (2 oz)
Red Bell Pepper Hummus
½ cup canned chickpeas, drained and rinsed
¼ cup roasted red pepper (about ½ small roasted red pepper) (see Rose’s tip, below)
1½ Tbsp tahini (sesame seed paste)
1 Tbsp lemon juice
1 Tbsp olive oil
2 tsp water
½ tsp finely chopped garlic
½ tsp hot chili sauce
2 Tbsp chopped parsley for garnish
Rose’s Tip: To roast red peppers, cut the pepper in half lengthwise and remove ribs and seeds. Lay on a foil-covered baking sheet and roast at 425°F for 25 minutes, or just until browned on all sides. Place bell peppers in a covered bowl and let sit for 10 minutes before peeling off the skin. Store in the fridge for up to 3 days.
Preparation time: 10 minutes
Cooking time: 12 minutes
Make ahead: Make the hummus up to a day in advance. Cook the mushrooms early in the day. Assemble the sandwiches just before serving.
Nutritional Information per Serving
Carbohydrates 8.3 g
Fibre 0.7 g
Protein 5.5 g
Total fat 1.6 g
Saturated fat 0.4 g
Cholesterol 33 mg
Sodium 310 mg