I like to keep my food simple and for this months local WFPB Potluck, I wanted to do something new.  The Holidays are right around the corner and I was thinking about making something that could be an hors d’oeuvre or a main course.  And these stuffed mushrooms were the result.  They use our recipe for our super tasty oil free hummus, which you can find right here!

WFPB Stuffed Mushrooms

Author: Melissa


  • 1 package Baby Portobello Mushrooms I used the Family Pack from Wegmans
  • 1 recipe WFPB Oil Free Hummus found at: https://www.plantbasedmelissa.com/recipes/wfpb-oil-free-hummus/
  • 1/2 package Frozen Spinach, thawed
  • 1/2 cup Whole Wheat Panko Bread Crumbs
  • 1 tablespoon Onion, finely chopped
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Water


  • Remove stems from mushrooms and using a spoon scoop out the gills from the caps. Place in a bowl with the soy sauce and water to "marinade" lightly about 10-15 minutes.  *This helps them not to dry out when baking.
  • Preheat Oven to 375 degrees. 
  • Mix hummus with the remaining ingredients and stuff into the mushroom caps.
  • Sprinkle the tops with a little extra panko, if desired.
  • Bake for 15 minutes. 

Hope you enjoy!




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