Mediterranean Hummus Stuffed Mushrooms
Try these vegetarian and gluten free Mediterranean hummus stuffed mushrooms as an appetizer for your next gathering, picnic or potluck!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: ~ 10 appetizer servings
- Category: Appetizer
- Cuisine: Mediterranean
Ingredients
- 1 lb portabella mushroom caps (about 20 small)
- 5 oz Sabra Roasted Red Pepper Hummus (1/2 the container)
- 1/4 cup diced sun-dried tomatoes
- 2 garlic cloves, minced
- 1/4 cup feta cheese crumbles
- 10 kalamata olives, pitted and sliced in half
- 20 parsley leaves, from 6-7 stems
Instructions
- 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.