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!

Print Recipe

WFPB Stuffed Mushrooms

Author: Melissa

Ingredients

  • 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

Instructions

  • 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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