Portabellas Stuffed with Red Pepper Hummus

by on August 31, 2007
FavoriteLoadingAdd to Recipe Box

I’ve been afraid of cooking with hummus ever since I had a hummus pizza while on vacation in Colorado last year. The idea sounded good–pizza crust slathered with hummus, topped with kalamata olives–but in actual execution it tasted dry and bland. Perhaps that was the restaurant’s fault because I’ve come around to the idea of hot hummus since making these mushrooms.

Portobellas Stuffed with Red Pepper Hummus

I think it was seeing the Tempeh Bacon-Wrapped Portobello with Baba Ghanoush at Albion Cooks that got me thinking about hummus-stuffed mushrooms. Actually, every time Catherine posts one of her many creatively-stuffed mushroom recipes, I find myself picking up stuffing-sized portabellas the next time I’m in the grocery store. My stuffings are never as fancy as hers. The fanciest I’ve gotten was filling them with Pesto Mashed Potatoes, which was delicious, but hardly beautiful.

This time I opted for a simple filling, something I was making anyway. I make hummus an average of once a week, in an industrial-sized batch that I use in sandwiches, on salads, and with crackers, cruditées, and sometimes just my fingers (but only when I’m trying to get the last bit out of the bowl, I swear!) A few days ago, when I made Gazpacho with Roasted Tomatoes and Peppers, I tossed an extra red bell pepper into the oven to roast, so when I made this week’s hummus, I added the roasted pepper to it.

Portabellas Stuffed with Red Pepper Hummus

Never Miss a Recipe!

You'll keep up to date with new recipes and old ones you might have forgotten when you subscribe to NewsBites, the new FatFree Vegan newsletter. It's free, so sign up today!



Leave a Comment

Thanks for visiting my site! All comments are read and appreciated, and if you have a question, I will try to respond within a couple days. Note: If you are leaving a comment for the first time, it will be held for moderation. Be patient and it will appear as soon as I have a chance to approve it.

Want to have your photo alongside your comment? Sign up for a Gravatar!

Current ye@r *

{ 5 comments… read them below or add one }

1 Anonymous January 18, 2010 at 12:14 am

A quick, tasty breakfast idea: Spread hummus on a piece of multi-grain toast and heat a minute or so longer under the broiler. Top this with one fried egg and eat it as an open-faced sandwich.

Reply

2 Melissa Post November 7, 2011 at 4:15 pm

This is absolutely delicious. My carnivore hubby even liked it alot!!

Reply

3 Wendy August 7, 2012 at 4:56 pm

This looks (and sounds) wonderful. I am making hummus this week, so I’ll definitely give this a try. Thanks for all your great recipes. LOVE your site!

Reply

4 Rob Beland August 7, 2012 at 6:48 pm

Have you ever noticed when making homemade hummus that it leaves a metallic taste in your mouth? I made some yesterday and today for lunch I had a hummus sandwich and have had a metallic tasted in my mouth all day. Very weird…

Reply

5 Kylie August 7, 2012 at 8:26 pm

I pinned this! Since going vegan, we have been looking for a stuffed mushroom recipe that we would enjoy. We don’t have them often, but they are a great treat as an appetizer. We used to do cream cheese stuffed, so we definitely need something new. I bet I would really like warm hummus!

Reply

Previous post:

Next post: