Grilled Mushroom Bruschetta with Whipped Feta

Recipe:

Step 1:  Clean and trim your mushrooms

Gently clean the mushrooms with a damp paper towel or mushroom brush to remove any dirt. Trim the ends of the stems.

For this recipe, we’re using a combination of Portobello and champignon mushrooms. We left the Portobellos whole for plating and presentation, but cutting them into thick slices is recommended for easier grilling and serving. Halve the champignon mushrooms so they are large enough to handle on the grill.

Step 2: Make the whipped feta cream

Add the feta cheese, Greek yogurt, garlic, lemon zest, lemon juice, and olive oil to a food processor.

Blend until smooth and creamy. Taste and adjust with a little more lemon juice or olive oil if needed.

Step 3: Light your fire!

Pro tip: Light your charcoal before you start preparing the ingredients so your grill is ready to go when you are.

Build a hot, direct-heat fire. You want your grill grates nice and hot before the mushrooms hit them. This high heat is what will give you that beautiful char and deep grilled flavor.

Step 4: Grill the mushrooms

Toss the mushrooms with olive oil, salt, freshly ground black pepper, and chopped parsley.

Place them directly over the hottest part of the grill. Grill for approximately 3–5 minutes per side, turning as needed, until the mushrooms are tender and have developed a deep, beautiful char.

If grilling the Portobellos whole, give them enough time to develop a good sear before flipping. If sliced, arrange the pieces carefully so they get plenty of contact with the hot grates.

Avoid moving them around too much. Give the mushrooms time to make contact with the hot grates and develop that delicious crust.

While the mushrooms are grilling, brush your bread slices lightly with olive oil and grill them for 1–2 minutes per side, until toasted with visible grill marks.

Step 5: Plate & Finish

Spread a generous layer of whipped feta over each piece of grilled bread. Top with the hot, charred mushrooms and finish with a drizzle of chili oil for a little kick.

If serving the Portobellos whole, place them alongside or on top of the grilled bread for a beautiful presentation. Finish with fresh parsley and a little freshly cracked black pepper.

Serve immediately and enjoy while the mushrooms are still warm.

Master the fire. Then make it yours.