Grilled Portobellos with Hummus

Grilled Portobellos with Hummus

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Served in pitas, these grilled vegetables are ideal for an al fresco lunch or a light summer dinner.

  • Recipe Serves4
  • Preparation Time15 min
  • Cooking Time15 min


  • 2 Tbsp. sesame seeds, toasted
  • 1 can (16 oz.) chick peas or garbanzos
  • 5 Tbsp. olive oil
  • 2 cloves garlic
  • 2 Tbsp. lemon juice
  • 1 tub Knorr® Homestyle Stock - Vegetable
  • 3 Tbsp. water
  • 4 portobello mushroom caps
  • 4 (8-in.) pita breads
  • Shredded lettuce
  • 2 tomatoes, sliced


  • Process sesame seeds in the bowl of food processor. Add chick peas or garbanzo beans, 1/4 cup olive oil, garlic, lemon juice, 1/2 tub Knorr® Homestyle Stock - Vegetable and water. Continue processing until smooth. Remove from processor; set aside.
  • Combine remaining 1/2 tub Knorr® Homestyle Stock - Vegetable with remaining 2 tablespoons water and 1 tablespoon olive oil. Brush onto mushrooms. Grill or broil mushrooms, turning once, until tender, about 15 minutes; slice.
  • To assemble, spread 3 tablespoons hummus on the inside of each pita bread, then evenly stuff with lettuce, tomatoes and mushrooms. Add additional hummus, if desired.