Is it seriously Sunday already? Even though I know that I still have nearly a full day off of work left, I always feel the impending doom of Monday lurking around. Does this happen to anyone else? This Sunday is a busy one, too, so it is sure to fly by. I have to get my fitness on, clean my apartment, prep a bit for my Blogcation, read, do laundry, make a Wal-Mart run, and watch some fabulous Sunday night TV. Yes…all of that in one day. The weekends should definitely be longer. From now on, we should all just work four days per week and have three days off. Don’t you agree? 😉
Due to the business that my life is right now, my posts have been a bit brief. But I don’t want my crazy schedule to keep you from some delicious recipes. So for right now, expect to continue seeing recipes, with slightly less creativity and fewer words. As long as we get to the food that is really all that matters, right? Now, it is mushroom stuffing time!
Hummus & Vegetable Stuffed Mushrooms
Makes approximately 2 servings (for a meal) or 4 servings (for appetizers)
Ingredients
olive oil cooking spray
2 8 ounce packages of whole baby bella mushrooms
vegetable broth
2 cloves garlic, minced
1/2 bell pepper, finely diced (I used red and orange)
1/2 small yellow onion, finely diced
1/3 cup frozen or fresh corn
2 to 3 cups fresh spinach, roughly chopped
1/2 cup panko or whole wheat bread crumbs
1/4 tsp garlic powder
1/4 tsp onion powder
fine sea salt, to taste
black pepper, to taste
1/4 cup hummus (any flavor that you desire)
Directions
1. Preheat oven to 375 degrees F. Spray a 9 x 13″ baking dish with cooking spray. Set aside.
2. Wash and remove stems from mushrooms. Set aside.
3. Line a large skillet with a thin layer of vegetable broth. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and stir in garlic, peppers, and onions. Cook for approximately 6 to 8 minutes, or until softened. Add additional broth or water, as necessary.
4. Stir in corn and cook an additional 3 to 5 minutes, or until cooked through.
5. Add spinach and turn the heat down to medium-low. Cook the spinach for approximately 3 minutes, or until it has wilted.
6. Turn off the heat. Stir in breadcrumbs, spices, and hummus until well-mixed.
7. Stuff the mushrooms with the hummus and vegetable mixture.
8. Place the mushrooms into the baking dish and bake for approximately 15 minutes, or until the mushrooms are cooked, but are not too soft.
9. Plate the mushrooms to make them look all fancy 😉 and dig in!
May I also suggest having several napkins on hand? These babies are quite messy. I attempted to eat them with a knife and a fork and I still made a mess!
Most stuffed mushrooms contain meat and cheese. Well, with all of these veggies, we certainly don’t need the meat. And the addition of hummus eliminates the need for cheese. You could, of course, add nutritional yeast and/or vegan “cheese,” if desired. These really are the perfect vegan dish/appetizer.
Have a great, productive, and relaxing rest of your weekend!
