Mediterranean Hummus Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Try these vegetarian and gluten free Mediterranean hummus stuffed mushrooms as an appetizer for your next gathering, picnic or potluck!
Author:
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: ~ 10 appetizer servings
Ingredients
  • 1 lb portabella mushroom caps (about 20 small)
  • 5 oz Sabra Roasted Red Pepper Hummus (1/2 the container)
  • ¼ cup diced sun-dried tomatoes
  • 2 garlic cloves, minced
  • ¼ cup feta cheese crumbles
  • 10 kalamata olives, pitted and sliced in half
  • 20 parsley leaves, from 6-7 stems
Instructions
  1. Preheat the oven to 350°F.
  2. Wash the mushrooms and remove the stems from all the mushrooms. I leave the gills intact.
  3. Mix together the hummus, sun-dried tomatoes, garlic, and feta cheese.
  4. Spoon the hummus mixture into the center of all the mushrooms.
  5. Bake in the preheated oven for 20 minutes, or until the mushrooms have started to release their moisture. (I baked on a parchment lined baking sheet.)
  6. When cool enough to handle, top each mushroom with a parsley leaf, and an olive half.
  7. Arrange on a platter and serve as an appetizer.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mediterranean-hummus-stuffed-mushrooms/