“I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Next week, on May 13th, is National Hummus Day! To celebrate, Sabra Hummus is challenging recipe redux bloggers to make appetizers using hummus! I for one am very excited about this challenge because I LOVE hummus. Today, I am sharing my Mediterranean Hummus stuffed Mushrooms using Sabra’s Roasted Red Pepper Hummus.
I have been a long time lover of hummus. I first discovered it as a healthy chip dip, instead of using cheese or sour cream based dips. When I became a vegetarian I stared using hummus for more things like sandwich/wrap spreads. Hummus is made from chickpeas (garbanzo beans), making it a great plant based protein source. I have two recipes prepared to celebrate national hummus day, so check back later this week to find more tasty ways to use hummus!
Variations to the Mediterranean Hummus Stuffed Mushrooms recipe:
- To make these vegan, simply leave out the feta cheese. The hummus is so creamy, you won’t be missing a thing!
- I used kalamata olives to garnish my mushrooms. If you don’t like olives, try a chunk of sun-dried tomato or roasted red pepper.
- I love mushrooms, but this filling could also be stuffed into mini peppers, or fresh campari tomatoes.
- Choose any flavor of hummus that you enjoy. Garlic or pine nut hummus would also be a great options.
- 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.
Love how easy this is! I found that 5 ounces of hummus wasn’t enough; for me more like 8 ounces or so….thanks for a nice, simple, attractive appetizer recipe!
Thank you for letting us know you enjoyed the recipe!
Such a cool idea! I love hummus and mushrooms so this is a perfect appetizer for me. 🙂
Awesome! I hope you get to try it!
This sounds amazing! I love hummus and stuffed mushrooms but never thought to put them both together. Also love your suggestions for stuffing a bell pepper or even a tomato…so smart!
Thanks Brynn! I love hummus too, and it is great for stuffing vegetables!
I love hummus..this is a great idea to stuff the mushrooms with!
Thanks Balvinder!
I’m all about the hummus and feta combo yum and thanks for linking up with us today
Thanks Deborah!
This is my kind of appetizer – mushrooms, hummus and Mediterranean flavors – sign me up!
Thanks Deanna! I love mushrooms and hummus we it was a win-win for me!
Love thi.. We love mushrooms at my house and hummus…can’t wait to try it.
Thanks Jaxx! I hope you enjoy the recipe!
What’s not to love? Perfect recipe for summer!
I totally agree. Thanks for stopping by!