Oh stuffed mushrooms. My fave veg stuffed full of goodness. But weirdly, every place you go they are stuffed with something a little different. Never the same at any restaurant. But you can almost guarantee that they will be stuffed with something dairy (parm cheese) or fish (anchovie). Don’t know why the fish, but it’s true. I’ve never really stuffed a small mushroom before and thought I would give it a try and with something a little different. Hope you love these little appetizer beauties – vegan and gluten-free Hummus Stuffed Mushrooms.
“By posting this recipe I am entering a recipe contest sponsored by Sabra Dipping Co. LLC, and am eligible to win prizes associated with the contest. I received coupons for free product used in testing this recipe. I was not compensated for my time.”
So I am used to making my own hummus and just eating it with veggies or crackers – or by the spoonful if I’m hungry. But with this awesome recipe contest sponsored by Sabra, and getting some free hummus I was super excited to not have to soak, drain, boil, and blend up my own hummus! And Sabra wants game day and tailgating #twospoons recipes – you know why? Because they are the Official Dips Sponsor of the NFL! Whoop, whoop! Go Sabra. Well when you say tailgating and game day foods I immediately think appetizer-size foods. Tiny finger foods that fit on small plates so you can get as many different foods as you want. The perfect small food is mushrooms! Add a little olive tapenade hummus? Oh man.
By adding hummus to recipes you are getting your beans on and adding a little extra protein and fiber to your diet. And your not just adding extra flavor and fewer ingredients to the entire recipe, but just two tablespoons daily of beans gives you the weekly dietary recommendation! How often can you say that about anything you are supposed to, or should be, eating? And did you also know that studies have shown adding more beans to your diet have been associated with a reduced risk of chronic disease like heart disease, diabetes, and obesity? Well dip it on people! And this tapenade hummus is so few in calories that these stuffed mushrooms are a way healthier option than any you could get in restaurants! Start by taking the stems out of the mushrooms and mincing them along with the red onion. Dump into a small saute pan with the broth and saute on medium heat until all liquid is gone. With a small spoon gently scrape out the ribs from the mushroom caps. Once all liquid is gone, turn off the heat and add the hummus and mix. In a small food processor dump in the almonds, oats, and garlic powder and process until powdery but not powder. Add half the oat mixture to the hummus and mix then fill the caps. Dust the rest of the oat mix over the hummus then bake at 400 degrees for 20 minutes. Enjoy!
12 Cremini Mushrooms
1/4 Small Red Onion, chopped
2 Tbsp Veg Broth
1/4 C Sabra Olive Tapenade Hummus
1/4 C Raw Almonds
1/4 C Oats
1 Tsp Garlic Powder
1. Set oven to 400 degrees and line a baking sheet with foil.
2. Take stems off mushrooms and mince with red onion.
3. Carefully scrape the ribs out of the mushrooms.
4. In a small skillet pour the broth, onion, and stems and saute until liquid is gone.
5. Turn off heat then add hummus and mix.
6. In a small food processor dump the almonds, oats, and garlic powder and mince.
7. Add half the dry mix to the hummus and mix until combined.
8. Spoon into mushroom caps then top with the dry mix.
9. Bake 20 minutes.
10. Let cool slightly and enjoy!