Hummus-Stuffed Portobello Caps Recipe -
Hummus-Stuffed Portobello Caps Recipe
  • READY IN 36 mins

Hummus-Stuffed Portobello Caps

Recipe by  

"This is a great party dish or appetizer, made with creamy hummus and bell pepper."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    21 mins

    36 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  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 hummus until evenly blended. 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.
  4. Bake in preheated oven for 15 minutes until the filling is hot.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2008

I hate to be juvenile but......OMG!!!! are these good!! I didn't have any portobello mushrooms just used the regular white ones and honestly I just used store bought hummus plus the peppers and now I'm not sure I can have all these items separately without yearning for them all together in this recipe!!! HIGHLY recommend this recipe!!

Most Helpful Critical Review
Mar 31, 2009

I bought red pepper hummus for this recipe and overall, it was good but I think regular hummus would provide the same result. The recipe is a great idea but you need to personalize the ingredients.


25 Ratings

Dec 23, 2007

These were great! I just made them for our early Christmas get together and everyone wanted the recipe. I did not have portobello mushrooms so I used "regular". Will definitely make again. Thanks for sharing the recipe.

Feb 21, 2008

I HIGHLY recommend this recipe! I had homemade hummus to use up (Hummus III from the website is awesome!) I didn't have red pepper hummus so I just added a chopped up roasted red pepper to the mixture instead of green pepper. I also had some leftover caramelized onions to use up, which worked great. I'm going to make this one over and over, so thanks for the recipe.

Oct 10, 2011

These mushrooms are a great appetizer that can be assembled ahead of time. I followed recipe minus the lemon pepper. I swapped out green peppers for colored ones I had on hand and also added about 2 Tablespoons of green onions. That I would do again. I took them to a party. Several hours before I had to leave I completed the recipe except for baking and put them in the refrigerator. I baked the mushrooms at the party. They were a hit!

Nov 10, 2010

We loved this..Will make again. Thanks

Feb 16, 2008

WOW.....was this ever good. I had a dinner party and everyone wanted the recipe for them! Thanx

Jun 03, 2011

Great recipe, easy to make, healthy and so flavorful. Cooked for friends who are on a low-fat, low-salt diet, and it's now a regular on our menu at home. Great to make on the run when you don't have much time or energy to cook. I serve it with a side of couscous or crusty bread.


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 489 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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