Hummus Stuffed Portobello Mushroom Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


3/4 cup extra virgin olive oil
2-15.5 oz cans of garbanzo beans drained
 ¼ cup sesame tahini
3 Tablespoons of fresh lemon juice
2 t salt
½ cup balsamic vinegar
1 teaspoon gravy master
4 cloves garlic chopped
1 tespoon salt
1/4 teaspoon fresh ground pepper
½ Tablespoon fresh rosemary chopped
12 Large Portobello mushroom caps
1 large rosemary foccacia loaf cut into 6 pieces (2 small loaves if needed)
1 large tomato Baby salad greens
cooking spray



Begin by making the Hummus: Combine 1/4 cup of olive oil, 2 cloves of garlic, garbanzo beans, sesame tahini, lemon juice, 1/8 teaspoon black pepper and 1 teaspoon salt. Puree in food processor until very smooth. Set aside. Next prepare the marinade: Combine, 1/2 cup of olive oil, 1 teaspoon salt, balsamic vinegar, gravy master, 2 cloves of the chopped garlic, and 1/8 teaspoon black pepper, and rosemary. Place mushrooms smooth side down on baking sheet and brush marinade on both sides returning to the smooth side so marinade can be absorbed. Marinate for 1 hour. To cook burgers: Preheat gas grill to med. high heat and place mushrooms smooth side down on grill. Cook for 7-10 minutes and flip over. Cook for another 5-7 minutes until soft. When burgers have 1 minute to go, spilt the foccicia bread, lightly brush with olive oil and toast just until soft. Remove bread and mushrooms from grill and scoop ¼ cup of hummus onto six of the mushroom caps. To assemble place mushrooms burgers between spilt pieces of foccicia top with baby greens and tomato.