Mushrooms are the most versatile vegetable. Here meaty grilled Portobello mushrooms are pureed with garlic, shallots and feta cheese to make a scrumptious dip that you can make a meal of!
Grilled Portobello Mushroom Dip with Pita Points
Serving Size – 3 people
2 pounds portobello mushrooms, cleaned—about 10 large
4 shallots, roughly chopped
1 head of garlic, roasted and removed from husks*
1 package, 8-ounces feta cheese
1 package, 8 ounces cream cheese
3 tablespoons brandy, or more to taste
½ teaspoon dried thyme
Fresh ground pepper
4 pieces Pita bread
Grilling Method: Indirect Medium Heat
Remove stems from the mushrooms and discard. Coat mushrooms lightly with olive oil. Place portobellos gill-side up in the center of the cooking grate over indirect heat. Grill, covered, for 8-10 minutes or until marked and caramelized. Remove from grill, being careful not to lose the mushroom “liquor” in the top of the mushrooms.
Puree mushrooms and their “liquor” (liquid) in food processor or blender until smooth. Add the shallots and roasted garlic pulp and pulse to mix well. Add feta and cream cheese, brandy and thyme and pulse again to puree and mix. Adjust seasonings with salt and freshly ground pepper. Because the mushrooms and cheeses have a lot of natural salt, it may not be necessary to add more salt. Place in a bowl and cover. Place in the refrigerator for a minimum of 3 hours to chill and let all the flavors mellow. The dip will keep in the refrigerator up to one week.
Meanwhile, make the pita chips by cutting each piece of pita bread into 6 or 8 triangles, depending on the size of your pita bread. Place triangles on a sheet pan and bake in a 300 F oven for 30-40 minutes or until dried out and slightly brown. Note: You do not need to put oil or butter on the bread, it will toast beautifully in a low oven if you leave it there long enough. The pita points can be made in advance and kept in an airtight container for up to 1 week. Serve the chilled dip with the pita points as a snack or appetizer.