HUMMUS-STUFFED PORTOBELLO CAPS
This is a great party dish or appetizer, made with creamy hummus and bell pepper.
Provided by Elizabeth
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 36m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Sear the portobello mushrooms for 3 minutes on each side until browned.
- Stir together cream cheese, green pepper, and hummus until evenly blended. Season the mushroom caps with salt and pepper on each side. Place the mushrooms onto a baking sheet, with the stem-side facing up. Sprinkle with lemon pepper, then fill with hummus mixture.
- Bake in preheated oven for 15 minutes until the filling is hot.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 12.6 g, Cholesterol 21.3 mg, Fat 15 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 4.9 g, Sodium 424.6 mg, Sugar 3.5 g
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Martha Muthoni
[email protected]These were a great way to use up some leftover hummus! I also added some chopped spinach and sun-dried tomatoes to the filling, which I thought added a nice touch. I baked them for about 20 minutes, or until the mushrooms were tender and the hummus w
Bilal Mangan
[email protected]I've made these hummus-stuffed portobello caps a few times now and they're always a hit! They're so easy to make and they're always a crowd-pleaser. I love the combination of flavors and textures. The portobello mushrooms are meaty and juicy, while t
Daniel Ajayi
[email protected]These were delicious! I made them for my family and they all loved them. The hummus filling was creamy and flavorful, and the portobello mushrooms were cooked perfectly. I will definitely be making these again.
Charles Ogbolu
[email protected]These were really easy to make and they turned out great! I used a store-bought hummus, but I'm sure it would be even better with homemade hummus. I also added some crumbled feta cheese to the filling, which I thought added a nice touch. I baked them
Kausar perveen
[email protected]I made these for a party and they were a huge hit! Everyone loved them. I used a store-bought hummus, but I think it would be even better with homemade hummus. I also added some chopped fresh herbs to the filling, which I thought added a nice touch.
Salma Javed
[email protected]These were a great way to use up some leftover hummus! I also added some chopped spinach and sun-dried tomatoes to the filling, which I thought added a nice touch. I baked them for about 20 minutes, or until the mushrooms were tender and the hummus w
Abel Saravia
[email protected]I've made these hummus-stuffed portobello caps a few times now and they're always a hit! They're so easy to make and they're always a crowd-pleaser. I love the combination of flavors and textures. The portobello mushrooms are meaty and juicy, while t
Jim Story
[email protected]These were delicious! I made them for my family and they all loved them. The hummus filling was creamy and flavorful, and the portobello mushrooms were cooked perfectly. I will definitely be making these again.
Vance Kelley
[email protected]These were really easy to make and they turned out great! I used a store-bought hummus, but I'm sure it would be even better with homemade hummus. I also added some crumbled feta cheese to the filling, which I thought added a nice touch. I baked them
Faiz Hisham
[email protected]I made these for a party and they were a huge hit! Everyone loved them. I used a store-bought hummus, but I think it would be even better with homemade hummus. I also added some chopped fresh herbs to the filling, which I thought added a nice touch.
Jason Sanchez
[email protected]These were a great way to use up some leftover hummus! I also added some chopped spinach and sun-dried tomatoes to the filling, which I thought added a nice touch. I baked them for about 20 minutes, or until the mushrooms were tender and the hummus w
Lwandle ntando Mkuwa
[email protected]I've made these hummus-stuffed portobello caps a few times now and they're always a hit! They're so easy to make and they're always a crowd-pleaser. I love the combination of flavors and textures. The portobello mushrooms are meaty and juicy, while t
Kotton Ball
[email protected]These were absolutely delicious! I made them for my family and they all raved about them. The hummus filling was creamy and flavorful, and the portobello mushrooms were cooked perfectly. I will definitely be making these again and again.
Beverly Andrews
[email protected]These were a bit too bland for my taste. I think I would have liked them better if I had used a more flavorful hummus. I also think they would have been better if I had grilled them instead of baking them.
Md Jalal shaik
[email protected]I made these for a vegan friend and she loved them! They're a great way to get your veggies in and they're really satisfying. I will definitely be making these again.
Likho Linono
[email protected]These were so easy to make and they turned out so well! I used a store-bought hummus, but I'm sure it would be even better with homemade hummus. I also added some crumbled feta cheese to the filling, which I thought added a nice touch.
Sajan Pariyar
[email protected]I'm not usually a fan of mushrooms, but these stuffed portobello caps were delicious! The hummus filling was especially good. I will definitely be making these again.
Hamza Chudry
[email protected]These hummus-stuffed portobello caps were a hit at my last dinner party! The combination of flavors and textures was perfect. The portobello mushrooms were meaty and juicy, while the hummus filling was creamy and flavorful. I also loved the addition