Mushroom hummus bowl

Ingredients

• 4 portobello mushrooms
• 150 g baby button mushrooms
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• olive oil
• ½ cup hummus
• 1 cup cooked brown rice
• 1 Lebanese cucumber, diced
• ½ cup cherry tomatoes, quartered
• 1 cup shredded kale or baby spinach
• 2 tbsp pickled red onions
• 2 heaped tbsp Kalamata olives
• ¼ cup crumbled feta cheese