Best 8 Hummus Stuffed Portobello Caps Recipes
Hummus stuffed portobello caps are a delicious and easy-to-make vegetarian meal that can be enjoyed for lunch or dinner. The combination of hummus, roasted vegetables, and cheese creates a flavorful filling that is perfect for stuffing into portobello mushrooms. This dish is simple to prepare and can be tailored to your own taste preferences, making it a versatile option for any occasion. With a variety of toppings and fillings available, you can create a unique and satisfying meal that is both healthy and delicious.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED PORTOBELLO MUSHROOMS WITH HUMMUS AND FETA CHEESE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the grill.
- Pop out the stem from all of your portobello mushrooms.
- Season both sides of mushrooms. Start by drizzling olive oil (not too much, just a slight drizzle), some salt and fresh black pepper.
- Cook mushrooms over a hot fire for about 4 minutes on each side.
- Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the mushroom burger. Place the bread face down on the grill to toast.
- Place the mushroom burger in the bread, and top with a tablespoon of hummus and a chunk of feta cheese right in the middle and cover with a piece of bread.
SAUSAGE-STUFFED PORTOBELLO CAPS
This is an entree version of a traditional stuffed portobello mushroom appetizer. This is a gluten- and dairy-free version, however, feel free to use cheese(s) and breadcrumbs in place of the eggs, almond flour, and nutritional yeast. I used a sausage recipe from this site to make my own sausage out of ground turkey, again feel free to use your favorite ground sausage (chorizo would be lovely in this).
Provided by Patty-DC
Categories 100+ Everyday Cooking Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
- Remove stems and gills from mushroom caps and wipe clean with a damp towel.
- Combine sausage, almond flour, onion, eggs, nutritional yeast, garlic, Italian seasoning, and parsley in a bowl and mix well.
- Divide sausage mixture into 4 portions and fill each mushroom cap, packing firmly. Place stuffed mushrooms in the baking dish.
- Bake in the preheated oven until the center of the sausage mixture is cooked through and juices run clear, 45 to 60 minutes.
- Remove baking dish from oven. Move oven rack about 6 inches from the heat source and turn on the oven's broiler.
- Place mushrooms under the broiler until tops are colored, 3 to 6 minutes.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 14.5 g, Cholesterol 137.6 mg, Fat 28.3 g, Fiber 4.5 g, Protein 25.8 g, SaturatedFat 8.6 g, Sodium 989.3 mg, Sugar 3.6 g
STUFFED PORTOBELLO MUSHROOM CAPS
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
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
HUMMUS-STUFFED PORTOBELLO CAPS
This is a great party dish or appetizer, made with creamy hummus and bell pepper.
Provided by Elizabeth
Categories Stuffed Mushrooms
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
HUMMUS-STUFFED PORTOBELLO CAPS
This is a great party dish or appetizer, made with creamy hummus and bell pepper.
Provided by Elizabeth
Categories Stuffed Mushrooms
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
HUMMUS-STUFFED PORTOBELLO CAPS
This is a great party dish or appetizer, made with creamy hummus and bell pepper.
Provided by Elizabeth
Categories Stuffed Mushrooms
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
FETA-STUFFED PORTOBELLO MUSHROOMS
My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.
Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
STUFFED PORTOBELLO MUSHROOMS
In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.
Provided by Tara Parker-Pope
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
- In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
- Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
- Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- To make sure the portobello mushrooms are cooked evenly, slice them evenly and cook them over medium heat.
- If you don't have a food processor, you can mash the chickpeas by hand until they are smooth.
- If you want a creamier hummus, add a tablespoon or two of olive oil or tahini.
- For a smoky flavor, roast the red peppers before adding them to the hummus.
- If you don't have any fresh herbs, you can use dried herbs instead.
- Serve the hummus-stuffed portobello caps with your favorite sides, such as roasted vegetables, quinoa, or pita bread.
Conclusion:
Hummus-stuffed portobello caps are a delicious and healthy meal that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. Whether you are looking for a meatless main course or a hearty appetizer, these portobello caps are sure to please.
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