Mediterranean Hummus Stuffed Mushrooms
Author: Alison's Allspice
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: ~ 10 appetizer servings
- 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
- Preheat the oven to 350°F.
- Wash the mushrooms and remove the stems from all the mushrooms. I leave the gills intact.
- Mix together the hummus, sun-dried tomatoes, garlic, and feta cheese.
- Spoon the hummus mixture into the center of all the mushrooms.
- 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.)
- When cool enough to handle, top each mushroom with a parsley leaf, and an olive half.
- Arrange on a platter and serve as an appetizer.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mediterranean-hummus-stuffed-mushrooms/
3.5.3226