Hummus-Stuffed Portobello Caps

A wonderful mushroom appetizer featuring our Sweet & Spicy Red Pepper Hummus.

Ingredients

  • 2 Tbsp. 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 Robert Rothschild Farm Sweet & Spicy Red Pepper Hummus
  • Salt and pepper to taste
  • 1 tsp. Lemon pepper seasoning
  • Directions
    1. Preheat oven to 375 degrees F.
    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 Sweet & Spicy Red Pepper Hummus until evenly blended.
    4. 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.
    5. Bake in a preheated oven for 15 minutes until the filling is hot.

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