Jun 08 2026
Restaurants›LURE Restaurant & Bar›Petra's (ve) Recipe

Petra's (ve) Recipe

Inspired by LURE Restaurant & Bar
Time1h
Serves4

Miso grilled portobello mushrooms, hummus, vegan dressing, cucumbers, gem tomatoes, red onion & Happy Days feta

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Ingredients

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Mushroom Preparation

Hummus

Salad Ingredients

Vegan Dressing

Method

Prepare the Mushrooms

  1. 1

    Marinate the Mushrooms

    In a bowl, mix the miso paste, olive oil, soy sauce, minced garlic, and black pepper. Brush this mixture generously on the portobello mushrooms and allow them to marinate for at least 30 minutes.

  2. 2

    Grill the Mushrooms

    Preheat a grill or grill pan over medium-high heat. Grill the marinated portobello mushrooms for about 5-7 minutes on each side until cooked through and slightly charred.

Make the Hummus

  1. 3

    Blend the Ingredients

    In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, olive oil, ground cumin, salt, and water. Blend until smooth, adding more water if necessary for desired consistency.

Prepare the Salad

  1. 4

    Combine Salad Ingredients

    In a large bowl, combine sliced cucumbers, halved gem tomatoes, thinly sliced red onion, and crumbled Happy Days feta. Toss gently to mix.

Make the Vegan Dressing

  1. 5

    Whisk the Dressing

    In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.

Assemble the Dish

  1. 6

    Serve

    On a plate, spread a generous amount of hummus, place the grilled portobello mushrooms on top, and add the salad on the side. Drizzle with the vegan dressing before serving.

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