These mushrooms are a great way to use left over hummus and extra veggies from the fridge.
Course
Main Course
Cuisine
American
Keyword
gluten-free, living meatless, plant-based, stuffed portobello mushrooms, vegan
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings4
AuthorRachel Joy Olsen
Ingredients
1Tbsp.Coconut oil
4portobello mushrooms,washed and de-stemmed (keep stems)
2cupsHummus,see recipe at https://livingmeatless.com/recipes/snacks/simple-hummus/
1celery stalk,chopped small
1/2red or yellow pepper,diced small
1/2red or yellow tomato,diced small
1/2cupbroccoli,chopped small
2artichoke hearts,chopped small
4portobello mushroom stems,chopped small
1/4cupcilantro,chopped small
1/2tsp.turmeric
balsamic glaze to taste.
Instructions
Pre-heat oven to 350 F.
Grease baking sheet, or pan, with coconut oil.
Place mushroom tops on pan.
Place all stuffing ingredients (hummus, celery, pepper, tomato, broccoli, artichoke, mushroom stems and cilantro) in a mixing bowl and stir until fully mixed together.
Fill mushrooms tops with stuffing mixture until mixture is gone.
Sprinkle tops with turmeric and top with balsamic glaze.
Bake for 40 minutes.
Serve alone or with salad.
Recipe Notes
You can either make or buy hummus for this recipe.