Hummus Stuffed Portobello Caps Recipes

GRILLED PORTOBELLO MUSHROOMS WITH HUMMUS AND FETA CHEESE

Steps:

• Preheat the grill.
• Pop out the stem from all of your portobello mushrooms.
• Season both sides of mushrooms. Start by drizzling olive oil (not too much, just a slight drizzle), some salt and fresh black pepper.
• Cook mushrooms over a hot fire for about 4 minutes on each side.
• Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the mushroom burger. Place the bread face down on the grill to toast.
• Place the mushroom burger in the bread, and top with a tablespoon of hummus and a chunk of feta cheese right in the middle and cover with a piece of bread.

HUMMUS-STUFFED PORTOBELLO CAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Sear the portobello mushrooms for 3 minutes on each side until browned.
• Stir together cream cheese, green pepper, and hummus until evenly blended. Season the mushroom caps with salt and pepper on each side. Place the mushrooms onto a baking sheet, with the stem-side facing up. Sprinkle with lemon pepper, then fill with hummus mixture.
• Bake in preheated oven for 15 minutes until the filling is hot.

SUNDRIED TOMATO & HUMMUS STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 F.
• Begin by preparing your portobello caps for filling. Wash thoroughly to remove any dirt and debris. Then, remove the stems and carefully carve out the interiors so that you have room for the stuffing.
• Next, prepare your filling. In a small mixing bowl, combine your hummus with your sundried tomatoes and mix well. You can alter the recipe to your taste, depending on the type of hummus you choose. For example, for a stronger sundried tomato flavor, you can even use a sundried tomato flavor hummus.
• Drizzle oil over a medium-sized baking sheet, and then line it with your baby spinach. Use more than you think you need, since it will shrink significantly during baking. Next, chop up your basil and sprinkle it over the bed of spanish. (Be sure to save some basil for your garnish.)
• Take your prepared portobello caps and sprinkle your salt and pepper evenly over the mushrooms. Next, add enough hummus to generously fill each cap.
• Place the tray in the oven and bake for 15-20 minutes. After 15 minutes, check with a fork to see if the mushrooms are appropriately cooked (they will be tender and slightly juicy). When ready, remove from the oven and let cool.
• Plate the mushroom and garnish each one with a slightly sprinkling of basil. Serve warm.

GREEK-STYLE VEGAN STUFFED MUSHROOMS {DAIRY FREE}

Steps:

• Preheat oven to 375 degrees F.
• Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.
• Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.
• Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.
• Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.

SPINACH ARTICHOKE HUMMUS STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees.
• Remove any excess liquid from the spinach by wrapping in a towel or stack of paper towels and squeezing until dry. Add to a mixing bowl along with the rest of the ingredients (minus the mushrooms) and stir to combine.
• Remove the stems from the mushrooms and stuff each mushroom cap generously. Depending on the size of your mushrooms, you may get anywhere from 12-20 stuffed mushrooms.
• Place on a parchment-lined baking sheet and bake in the oven for 15 minutes. Broil on HIGH for a few minutes at the end until the top of the stuffing is lightly golden brown.
• Remove from the oven and transfer to a serving platter. Sprinkle with extra parsley if desired. Enjoy!

TOFU-HUMMUS RICOTTA STUFFED SHELLS

Steps:

• Cook pasta shells to al dente according to package directions. Preheat oven to 350°F.
• Sauté spinach in skillet over medium high heat with 1 tsp oil until wilted (or steam it if preferred). Transfer to a colander and squeeze liquid from spinach with back of spoon or use towel.
• Add tofu, hummus, nutritional yeast, vegan parmesan cheese, extra virgin olive oil and salt to food processor. Blend tofu ricotta until smooth. In a large bowl stir together tofu ricotta and spinach to combine.
• Pour marinara sauce into 13"x 9" lasagna pan and spread to cover bottom.
• With a spoon or piping bag, fill each pasta shell with ricotta mixture then place into marinara sauce in baking dish. Repeat with remaining shells.

MUSHROOM STUFFING

Steps:

• In a large skillet melt the margarine or butter over medium heat. Add mushrooms. Cook about 5 minutes or until just tender, stirring occasionally. Add green onions during the last 1 minute of cooking. Remove from heat. Stir in soy sauce, Worcestershire sauce, rosemary, and pepper.
• In a large bowl combine herb-seasoned stuffing mix, carrots, and mushroom mixture. Drizzle with enough of the 1 to 1-1/4 cups water to moisten.
• Use to stuff one 11- to 12-pound turkey. Or, place in a 3-quart casserole. Bake, covered, in a 325 degree F oven for 50 to 60 minutes or until heated through or in a 375 degree F oven for 35 to 45 minutes or until heated through. (Internal temperature should register 165 degree F with an instant-read thermometer.) Makes 10 to 12 servings.

WFPB STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and using a spoon scoop out the gills from the caps. Place in a bowl with the soy sauce and water to "marinade" lightly about 10-15 minutes. *This helps them not to dry out when baking.
• Preheat Oven to 375 degrees.
• Mix hummus with the remaining ingredients and stuff into the mushroom caps.
• Sprinkle the tops with a little extra panko, if desired.
• Bake for 15 minutes.

HUMMUS STUFFED MUSHROOMS RECIPE

Steps:

• 1. Preheat oven to 350 degrees.2. Remove stems from mushrooms and chop stems finely.3. Saute the chopped stems in the fat of your choice and add minced garlic. Cook for 3-4 minutes until stems have softened. Salt and pepper to taste. Remove to a medium bowl.4. Add hummus and breadcrumbs and mix until combined.5. Melt butter and using a pastry brush, brush mushrooms with butter on bottom and sides. Place on a rimmed baking sheet.6. Stuff mushrooms with filling.7. Bake for 10 minutes until mushrooms are cooked through.8. Add one or two optional toppings for extra flair!