How to Make Perfect Hummus stuffed chessey mushrooms

Delicious, fresh and tasty.

Hummus stuffed chessey mushrooms. Melt butter and using a pastry brush, brush mushrooms with butter on bottom and sides. Add one or two optional toppings for extra flair! Add mushroom stems and sauté until cooked through.

Hummus stuffed chessey mushrooms Serve warm or at room temperature. Meanwhile, pulse walnuts until finely chopped. Add basil, spinach, garlic, lemon juice, and salt. You can have Hummus stuffed chessey mushrooms using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Hummus stuffed chessey mushrooms

  1. Prepare of black eyed peas, steam cooked.
  2. It's of garlic crushed.
  3. It's of green chilli sliced.
  4. Prepare of ginger sliced.
  5. It's of oil.
  6. You need of onions finely chopped.
  7. You need of spice mix (cumin coriander seed mixture).
  8. It's of crimini mushrooms.
  9. You need of cilantro finely chopped.
  10. You need of shredded cheese.

Use a spatula to scrap down the sides. Add hummus and blend until fully combined. Spoon mixture evenly into center of mushrooms. Clean and remove the stem from the Portobello mushrooms.

Hummus stuffed chessey mushrooms step by step

  1. Make a check list, Collect ingredient and keep them within your reach. Sauté onion in oil until onion gets translucent, add spice mix, Stir in the paste, salt it. Let the paste thicken-about 3-4 minutes. Let it cool to room temperature. Stuffing is ready..
  2. Use mushrooms that are fairly big, the head should be at least 2 inches in diameter. Remove the stalk, clean the cavity. Using a baby spoon, stuff the mushrooms. Arrange them neatly on a plate, sprinkle chopped cilantro on the top.
  3. Cover the stuffed mushroom with shredded cheese. Cook in the microwave oven, until cheese melts-about 5-8 minutes. Cool to room temperature. Cheesy hummus stuffed mushrooms are ready to serve..

Season mushrooms by drizzling olive oil over both sides; lightly salt and pepper. Remove from grill and place "gills up" on a plate. Spread hummus over the "gills" to fill. Take your prepared portobello caps and sprinkle your salt and pepper evenly over the mushrooms. Next, add enough hummus to generously fill each cap.