Hummus-Stuffed Portobello Caps recipe

All Recipes Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Ingredients

2 tablespoons olive oil
6 small portobello mushroom caps, stems and ribs removed
½ cup cream cheese, softened
½ green bell pepper, diced
¾ cup roasted red pepper hummus
salt and pepper to taste
1 teaspoon lemon pepper seasoning

Nutrition Info

197.8 calories
carbohydrate: 12.6 g
cholesterol: 21.3 mg
fat: 15 g
fiber: 3 g
protein: 5.5 g
saturatedFat: 4.9 g
servingSize: -
sodium: 424.6 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Heat olive oil in a large skillet over medium-high heat. Sear the portobello mushrooms for 3 minutes on each side until browned.

  3. 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.

  4. Bake in preheated oven for 15 minutes until the filling is hot.

Recipe Yield

6 servings

Recipe Note

This is a great party dish or appetizer, made with creamy hummus and bell pepper.

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