Hummus Stuffed Portobello Caps

Hummus Stuffed Portobello Caps

original recipe from allrecipes.com

 

Ingredients

 

2 tablespoons olive oil
6 small portobello mushroom caps, stems and ribs removed
1/2 cup cream cheese, softened
1/2 green bell pepper, diced
3/4 cup roasted red pepper hummus
salt and pepper to taste
1 teaspoon lemon pepper seasoning

 

Directions

 

1. Preheat oven to 375 degrees F (190 degrees C).

 

2. Heat olive oil in a large skillet over medium-high heat. Sear the portobello mushrooms for 3 minutes on each side until browned.

 

3. 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.

 

4. Bake in preheated oven for 15 minutes until the filling is hot.

 

My Comments & Tips

• The filling was prepared the day before the party.
• I also wiped the mushroom clean and removed the stems the day before and stored them in a paper bag in the refrigerator overnight.
• I purchased baby portobello mushrooms for this recipe.  I doubled the filling and filled almost 30 mushrooms with TONS of filling left over!  So either I purchased the wrong size mushrooms or somehow I didn't use enough filling. 
• I tried the extra filling on some crackers the next day and it was a very tasty spread.
• These were very easy to make.  I seared the mushrooms, allowed then to cool a bit, then filled them and kept them at room temperature (only about an hour) until I baked them. 
• Best served hot.