Vegan Stuffed Mushrooms with Hummus and Roasted Red Peppers

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Vegan Stuffed Mushrooms with Hummus and Roasted Red Peppers

Vegan Stuffed Mushrooms with Hummus & Roasted Red Peppers

Vegan Stuffed Mushrooms with Hummus and Roasted Red Peppers

If there is anything that I miss about dairy products, it is definitely cream cheese. I am completely content with a cold, cashew based cream cheese on a bagel, but when it comes to hot recipes, it’s just not the same.

There is one ingredient that I have found that cures my cravings for hot creamy dishes– hummus. As strange as it sounds, hummus really mimics the zest and texture of hot cream cheese, especially when its mixed with other flavors.

Vegan Stuffed Mushrooms with Hummus


These vegan stuffed mushrooms are full of flavor without any dairy or meat. If you are looking for a Paleo or gluten-free option, simply replace the panko breadcrumbs with a gluten-free variety. Be careful when you are shopping for breadcrumbs as many brands have milk or cheese ingredients. I have found that plain, panko breadcrumbs usually just have minimal ingredients– salt, bread, and soybean oil. Like anything else, make sure you check the label if you have a dietary restriction.


Vegan Stuffed Mushroom with Hummus

This recipe can be modified in many ways, especially if you have extra veggies lying around. I like a little spice to mine, so I add jalapenos. If you do not like spice, you can simply omit them or try something with less heat like a poblano pepper.

These can be made ahead of time and refrigerated. Leave the panko breadcrumbs off until you are ready to put them in the oven.

Vegan Stuffed Mushrooms with Hummus


Vegan Stuffed Mushrooms with Hummus and Roasted Red Peppers

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 10-12

Serving Size: 2

Calories per serving: 155



  • 10-12 whole baby portabella mushrooms
  • 1/2 cup diced yellow onion
  • 2 small garlic cloves
  • 1/2 minced jalapeno, seeds and stem removed
  • 1 cup loosely packed spinach
  • 2 large roasted red peppers, thinly sliced into 1 in long pieces
  • 1/4 cup plain panko breadcrumbs
  • 2 tbsp of avocado or olive oil
  • 1/4 tsp salt
  • 1/4 tsp of pepper
  • 1/8 tsp oregano
  • 1/4 tsp of basil
  • 1/2 cup classic hummus


  1. Preheat the oven to 400 degrees.
  2. Heat a medium saute pan over medium heat and add 1 tbsp of oil.
  3. Remove stems from baby portabellas and gently clean. You can rinse them under water or use a dry towel to gentle clean them. Reserve 1/2 of the stems.
  4. Add diced onions to the pan and saute for 3-4 mins.
  5. Chop the reserved mushrooms stems and add to the pan with minced garlic and jalapenos.
  6. Saute for 2-3 more minutes.
  7. Thinly slice 2 large roasted red peppers. I like mine to be about 1/8 inch wide and 1 inch long. Add to the pan with spinach and toss.
  8. Add salt, pepper, oregano and basil and continue to toss veggies for 3-4 minutes until the spinach is slightly withered.
  9. Remove pan from the heat and stir in 1/2 cup of classic (plain) hummus. Mix hummus well with the veggie mix.
  10. Mix 1/4 cup of plain panko bread crumbs with 2 tsp of avocado or olive oil. Using a spoon, add panko mixture to the top of each mushroom.
  11. Lightly grease a baking tray with remaining tsp of avocado or olive oil. Carefully place the mushroom caps on the tray.
  12. Bake for 12-15 minutes or until mushroom caps and panko breading are browned.


5 grams of protein


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