Homemade Hummus-Stuffed Mushrooms Recipe!

Happy Monday Fabbies! It’s been a while since I’ve posted a new recipe, so I decided to do sort of a two-for-one. In this post I will share both my cilantro homemade hummus recipe, which then turns into a hummus-stuffed mushroom recipe. These hummus-stuffed mushrooms are great appetizers for a get-together or party, or just as a snack, which is how I love to eat them. And I’m sure I’ve mentioned in previous posts my love for mushrooms in general, so it’s only right that I begin sharing all of my mushroom-related recipes with you guys, because I literally eat mushrooms in some form every single day. Literally. And stuffing them with lots of yummy goodness, like this cilantro hummus, is one of my favorite ways to eat them.

The name of the recipe is exactly what is required, and nothing more: Hummus, and Mushrooms, which are the 2 main ingredients. In this post I will share with you how to make homemade hummus, and after you make that, then 95% of the job is done. And what makes it even easier, is if you have a food processor or blender, it will do all of the major work for you! So let’s jump right into the recipe!

Cilantro Hummus:

  • 2 cans of organic chickpeas
  • 1/2 cup (or more if you desire) of tahini (If you are unfamiliar with tahini, it is the is ground up sesame seeds, and can be found in the same aisle as peanut butter. It is a great food to have in your pantry, because you can make tons of recipes with tahini)
  • 1/3 cup of grapeseed oil or extra virgin olive oil
  • squeeze of a half a lime or lemon
  • 1 cup of chopped cilantro
  • Your favorite seasonings to taste. (I used paprika, black pepper, sea salt and onion powder. I also added a nice amount of hot sauce to the food processor to give it extra spice)
  • OPTIONAL: (shredded vegan cheese)

Drain the cans of chickpeas and place into your food processor or blender, along with with the rest of the ingredients, including the squeeze of lime.) Blend altogether until mixture becomes creamy. (If you don’t own a food processor or blender, you can mash up the chickpeas with a potato masher or use the back of a large spoon, and mix everything together. It will take a bit longer of course, but it can be done. 🙂

Place hummus in a large bowl and mix well, tasting it to see if you need to add more seasonings/hot sauce, tahini…

After you’ve gotten it to the taste you want, then your transfer it to storage dish and refrigerate after eating.

***Sidetone: Make sure you guys are always tasting your food as you cook. This helps you gauge what you need to add to make it pop!) Sometimes the foods in plant-based diets tend to have bland tastes as is, so it us up to YOU, the cook, to spice up your food with go-to combinations of seasonings to really bring out the flavor in the whole meal. I taste the food that I cook so much that I am often full by the time the food is done!

Anyway, Garnish the hummus with more cilantro and paprika, and your hummus is done!

Now on to stuffing the mushrooms!

Stuffed Mushrooms Recipe:

You will need:

  • About 10 whole white organic mushrooms, (or more depending on how hungry you are or how many people are eating.)
  • Hemp seeds, chia seeds, or breadcrumbs for garnish
  • Homemade hummus (or store bought)
  • Cooking spray or grapeseed oil lightly greased for the pan the mushrooms will be placed on

Preheat oven to 375 degrees Fahrenheit.

Remove the stems from each of the mushrooms, and set aside. (You can use the stems of the mushrooms for something else, or toss them.) Then spoon in the hummus into each of the mushrooms. Once done, place each of the mushrooms onto a lightly greased baking sheet so the mushrooms won’t stick to the pan, and sprinkle your choice of hemp seeds, chia seeds or breadcrumbs on top of each one. At any given moment I have one or all of these ingredients in my pantry, and this day it was hemp seeds. Then place them into the oven to bake for 15-20 minutes.

After a 20 minute bake time, they are done! allow to cool for about 10 minutes:

I love to eat my stuffed-mushrooms with my homemade ranch dressing! This day I had spicy vegan ranch as my dipping sauce:

These are so so good, and again make a perfect snack or meal even! They are also perfect to serve if you are having people over as an appetizer. And the great thing about having the homemade hummus, is that you can use the leftover hummus to eat with chips, pita bread, or whatever else, or if you simply want to make stuffed mushrooms again and again. I love this because it is SO flavorful and also super healthy! And who doesn’t want a healthy snack?!

Have a fabulous week Fabbies!

xoxo

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