Hummus & Veggie Stuffed Portobello Mushrooms
These mushrooms are a great way to use left over hummus and extra veggies from the fridge.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Ingredients
- 1 Tbsp. Coconut oil
- 4 portobello mushrooms, washed and de-stemmed (keep stems)
- 2 cups Hummus, see recipe at https://livingmeatless.com/recipes/snacks/simple-hummus/
- 1 celery stalk, chopped small
- 1/2 red or yellow pepper, diced small
- 1/2 red or yellow tomato, diced small
- 1/2 cup broccoli, chopped small
- 2 artichoke hearts, chopped small
- 4 portobello mushroom stems, chopped small
- 1/4 cup cilantro, chopped small
- 1/2 tsp. turmeric
- balsamic glaze to taste.
Instructions
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Pre-heat oven to 350 F.
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Grease baking sheet, or pan, with coconut oil.
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Place mushroom tops on pan.
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Place all stuffing ingredients (hummus, celery, pepper, tomato, broccoli, artichoke, mushroom stems and cilantro) in a mixing bowl and stir until fully mixed together.
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Fill mushrooms tops with stuffing mixture until mixture is gone.
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Sprinkle tops with turmeric and top with balsamic glaze.
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Bake for 40 minutes.
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Serve alone or with salad.
Recipe Notes
You can either make or buy hummus for this recipe.