Stuffed Portobellas with Red Pepper Hummus
Ingredients
Directions
- 6 medium portobellas
- 3-4 cloves garlic
- 3 cups (or 2 15-ounce cans) cooked chickpeas
- 1/2 lemon- juiced
- 2 Tbsp tahini
- 1/2 tsp. cumin
- Cayenne pepper to taste for spicyness
- chipotle chili powder (optional)
- Sea Salt (to taste)
- 1 1/2 cup of roasted red peppers (can be made or bought in the deli section of a grocery)
Directions
- Preheat oven to 375 F. Clean the portabellas and remove the stem and any fluffy flesh that surrounds it
- Blend or food process garlic and chickpeas together
- Add lemon juice and tahini and continue to blend, if needed add water to bring mixture to a smooth paste
- Add cumin, cayenne pepper, chili powder, salt, and half of the roasted red peppers and process to a smooth paste
- Add the remaining red pepper and process or blend to desired consistency
- Line a baking sheet with parchment paper or lightly coat with coconut oil. Sprinkle a little Sea Salt on the inside of each mushroom and fill them with the stuffing, making sure to leave a heap in the middle and place on the baking sheet. Lightly drizzle the tops with a little coconut oil, if you wish, to help prevent them from drying out
- Place in the oven and bake for about 20-25 minutes