Best 2 Hummus Stuffed Portobello Caps Recipes

**Unveil a Culinary Symphony: Embark on a Flavorful Journey with Hummus-Stuffed Portobello Caps**

Prepare to tantalize your taste buds with a culinary masterpiece that seamlessly blends the earthy richness of portobello mushrooms with the velvety smoothness of hummus. This delectable dish, artfully crafted with a medley of Mediterranean flavors, promises an explosion of taste in every bite. Discover a symphony of textures, from the tender, juicy portobello caps to the creamy hummus filling, all harmoniously united by a chorus of herbs, spices, and zesty lemon. Indulge in this vegetarian delight, perfect for a satisfying meal or an impressive appetizer. Embark on a culinary adventure as you explore the diverse recipes presented in this article, each offering a unique twist on this delectable dish. Whether you prefer classic hummus or crave a spicy harissa variation, there's a recipe here to suit every palate. Prepare to be captivated by the harmonious blend of flavors and textures that make hummus-stuffed portobello caps an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

STUFFED PORTOBELLO MUSHROOM CAPS

Stuffed Portobello Mushroom Caps image

I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.

Provided by rocklighting

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ cups crabmeat
1 cup Italian-style bread crumbs
1 cup panko (Japanese bread crumbs)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 egg, beaten
3 tablespoons milk
3 tablespoons butter, melted
12 portobello mushroom caps

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
Bake in preheated oven until heated through and golden on top, about 30 minutes.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g

STUFFED PORTABELLA CAPS

Stuffed Portabella Caps image

I love stuffed mushrooms but I've had a hard time finding recipes that don't have seadood in them. Here's a great one with sausage.

Provided by Miss Erin C.

Categories Pork

Time 1h10m

Yield 5 Mushroom caps

Number Of Ingredients 9

Ingredients

5 portabella mushrooms
1 turkey sausage, without casing
3 garlic cloves, peeled and chopped
1 tablespoon crushed garlic
1/2 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1/2 cup seasoned bread crumbs
1/2 cup cream cheese, softened
2 tablespoons grated parmesan cheese

Steps:

Remove stems from portobello mushrooms.
Arrange the mushroom caps, bottoms up, on a medium baking sheet.
Chop the stems and set aside.
Place turkey sausage link on a small baking sheet.
Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink.
Remove from heat and chop.
In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs.
Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown.
Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese and Parmesan cheese into the mushroom stem mixture.
Stuff the mushroom caps with the mixture.
Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.

Nutrition Facts : Calories 164.2, Fat 9.6, SaturatedFat 5.6, Cholesterol 27.4, Sodium 316.2, Carbohydrate 14.7, Fiber 2.1, Sugar 2.3, Protein 6.6

Tips:

Choose the right portobello mushrooms. Look for large, firm mushrooms with intact caps. Avoid any mushrooms that are bruised or have soft spots.
Remove the stems from the mushrooms. Use a sharp knife to carefully remove the stems from the mushrooms. Be careful not to cut into the caps.
Roast the mushrooms. Preheat your oven to 400 degrees Fahrenheit. Drizzle the mushrooms with olive oil and season with salt and pepper. Roast the mushrooms for 15-20 minutes, or until they are tender and slightly browned.
Make the hummus filling. While the mushrooms are roasting, make the hummus filling. Combine the chickpeas, tahini, lemon juice, garlic, cumin, and salt in a food processor. Process until the mixture is smooth and creamy.
Stuff the mushrooms. Once the mushrooms are roasted and the hummus filling is made, stuff the mushrooms with the hummus filling. Top the mushrooms with grated Parmesan cheese and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Serve immediately. Hummus-stuffed portobello mushrooms are best served immediately. They can be served as an appetizer or a main course.

Conclusion:

Hummus-stuffed portobello mushrooms are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks. With their savory hummus filling and crispy roasted mushroom caps, these mushrooms are sure to be a hit with your guests. So next time you're looking for a new and exciting way to enjoy mushrooms, give hummus-stuffed portobello mushrooms a try.