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Grilled Portobellos with Hummus

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

  • 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, divided
  • 3 Tbsp. water
  • 4 portobello mushroom caps
  • 4 (8-in.) pita breads
  • Shredded lettuce
  • 2 tomatoes, sliced



Amount per serving

Total Fat22g
Saturated Fat3.5g
Trans Fat0g
Total Carbs52g
Dietary Fiber6g
Vitamin D0mcg


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 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.
  • 2 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.
  • 3 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.