Stuffed Portobellas with Red Pepper Hummus

Ingredients

• 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

1. Preheat oven to 375 F. Clean the portabellas and remove the stem and any fluffy flesh that surrounds it
   
2. Blend or food process garlic and chickpeas together
   
3. Add lemon juice and tahini and continue to blend, if needed add water to bring mixture to a smooth paste
   
4. Add cumin, cayenne pepper, chili powder, salt, and half of the roasted red peppers and process to a smooth paste
   
5. Add the remaining red pepper and process or blend to desired consistency
   
6. 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
   
7. Place in the oven and bake for about 20-25 minutes