Prep time:10 min
Total time:20 min
8 portobello mushrooms, stems removed
2 tbsp Longo's Dijon Mustard
Half 227g tub Longo’s Avocado Hummus
1 jar (370mL) Longo’s Roasted Peppers, drained well and patted dry
4 slices jalapeño harvarti cheese
- •Using a small spoon, scrape out gills of mushrooms and discard.
- •Whisk together mustard, 1/4 cup Longo’s 100% Pure Canola Oil and 1/2 tsp each salt and pepper. Lightly spray mushrooms with Longo’s Canola Cooking Spray.
- •Place mushrooms on greased preheated grill over medium- high heat. Brush well with some of the mustard mixture. Close lid and grill, turning once and brushing with remaining mustard mixture, for about 10 minutes or until mushrooms are charred and tender.
- •Place 4 mushrooms on grill, cap side down. Top with hummus, peppers and cheese. Close lid for 1 minute or until cheese melts. Top with remaining 4 mushrooms to serve.
A dash of advice
If your cheese slices are larger than the mushrooms, simply fold them in half. Try using any of your favourite cheeses.
Per serving: 350 calories
- Protein 14g
- Fibre 5g
- Fat 26g
- Sugar 4g
- Carbs 20g
- Sodium 830mg