Sundried Tomato & Hummus Stuffed Mushrooms
 
 
This vegan, gluten-free recipe is hearty and healthy, an excellent choice for an entree that will fill you up without weighing you down.
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • 1 tablespoon extra virgin olive oil
  • ½ container hummus of your choice
  • ½ small can sundried tomatoes
  • 1 bag baby spanish
  • 1 small bunch fresh basil
  • 4 portobello mushroom caps
  • 1 teaspoons salt
  • 2 teaspoons pepper
Instructions
  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. 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.)
  5. Take your prepared portobello caps and sprinkle your salt and pepper evenly over the mushrooms. Next, add enough hummus to generously fill each cap.
  6. 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.
  7. Plate the mushroom and garnish each one with a slightly sprinkling of basil. Serve warm.
Recipe by Vegaprocity at https://vegaprocity.com/2014/09/sundried-tomato-hummus-vegan-stuffed-mushrooms/