Spinach & Hummus Stuffed Mushrooms
Mushrooms are a favorite among the plant-based community. They are great in so many ways such as a meat substitute or a risotto. We always seem to run in to crab stuffed mushrooms when we are out to eat or at a party, but why do mushrooms always have to be stuffed with crab? We came up with these hummus stuffed mushrooms as an appetizer for family dinner.
These mushrooms are packed full of rich and creamy flavor that you don't even miss the crab. From the garlicky hummus to the tang from the lemon juice, these mushrooms will soon become one of your favorites. And the best part is, they are SO easy to make!
These mushrooms would be a great addition to your holiday appetizers or sides!
1 Pack of whole mini Portobello mushrooms
1 Container of garlic hummus
3 Cups chopped spinach
1 Medium onion chopped
½ Cup plain dairy free yogurt
2 Tbsp Dijon mustard
1 Tbsp minced garlic
2 Tbsp nutritional yeast
½ Tsp paprika
½ Tsp onion powder
½ Tsp garlic powder
½ Tsp basil
½ Tsp oregano
Juice from ½ lemon
1 Tsp parsley
Pinch of salt
Pinch of pepper
Marinara sauce for serving
In a pan, warm the olive oil over medium heat and add the onions.
Stir occasionally until the onions start to brown slightly.
Add the garlic and a pinch of salt and pepper and continue to stir.
Add the spinach in and cook until the spinach is slightly wilted. Set this aside.
Clean the mushrooms and remove the stems while keeping the cap of the mushroom intact.
In a mixing bowl, combine the hummus, yogurt, Dijon mustard, and lemon juice, and mix to combine.
Next add in the nutritional yeast, paprika, onion powder, garlic powder, basil, oregano, parsley, and another pinch of salt and pepper. Mix to combine.
Then add in the cooked spinach and onions, and mix these to combine.
Using a spoon, fill the mushroom caps.
Bake at 375 degrees F for 20-25 minutes or until the filling and breadcrumbs turn golden brown.
Top with fresh parsley or marinara sauce. Serve warm and enjoy!