Goodness of Mushrooms


One ingredient, a world of possibilities. Let us show you what you can do with a DENNY mushroom. Hint: it’s wildly tasty! Add goodness to every meal with our DENNY recipes.

Portabellini Mushroom Kebabs with Mushroom Hummus

Serves: 4Prep time: 20 minutesCook time: 1 hour 15 minutes


For the hummus:

1 whole head of garlic
1 punnet Denny Portabellini mushrooms, cut in half
1 x 400g tin chickpeas, drained and rinsed
½ tsp bicarbonate of soda
¼ cup tahini
Juice of 1 lemon
± ¼ cup olive oil
Salt and pepper, to taste

For the Portabellini Mushroom kebabs:

±20 large Denny Portabellini mushrooms
2 Tbsp olive oil
½ tsp chilli flakes
2 cloves garlic, minced
2 Tbsp parsley, roughly chopped
Zest of 1 lemon
Salt and pepper, to taste


For the hummus:

  • Slice the top ⅕ off the head of garlic. Place garlic on a square of tinfoil.
  • Drizzle with a little olive oil and season with salt. Wrap tightly. Roast in a 200°C oven for 1 hour. Set aside to cool.
  • Toss mushrooms with a little drizzle of olive oil and season with salt and pepper. Roast in the oven alongside the garlic for 15-20 minutes, until tender.
  • Place the chickpeas in a small saucepan with clean water and the bicarbonate of soda. Bring to a simmer. Simmer for 10-15 minutes until chickpeas are soft. Drain.
  • In a food processor or blender add the chickpeas, roasted mushrooms, tahini, lemon juice and a pinch of salt. Squeeze the roasted garlic out of its skin and blend.
  • Drizzle in the olive oil and process until thick and creamy. Add a little ice-cold water to help the hummus blend until smooth. Set aside.

For the Portabellini Mushroom kebabs:

  • Place the portabellini mushrooms in a bowl with the rest of the marinade ingredients. Toss to combine and leave to marinate for 30 minutes.
  • Preheat a grill / griddle pan or braai. Thread the mushrooms onto 4 kebab sticks.
  • Grill until just cooked through and remove from the heat. Serve the kebabs warm with the hummus for dipping.

Hummus tip:

For a little extra special touch- top your hummus with a drizzle of olive oil, roasted or sautéed mushrooms, a pinch of chilli flakes, flaky sea salt and some fresh herbs.

Dill & parsley work very well. Enjoy!