I love stuffing things with stuff.

Stuffing your face with hummus is one thing and stuffing a shroom with dream pesto is another.

I can say with confidence that I eat a fourth to a third of a tub of hummus a day. Hashtag Hummusapien. And I’m not wishy washy about it, either. I know what I like. I don’t want to have to stand there and think about what kind I’m getting. I want to grab my unsweetened vanilla almond milk, brown rice cakes, frozen wild blueberries and hummus and be OUTTA THERE.

Essentials, people. FOCUS.

I’ve been in a serious relationship with Oasis Mediterranean Cuisine’s roasted garlic hummus for about two years now. I was in love with it before I knew it was made in OH-IO. Before I knew it was a small company run by a handful of good hummus souls. Before I knew that they were the only hummus company making their own tahini. <<< how cool is that?!

I fell in love with it first because…flavor. It’s creamy and addicting and perfect. Then I fell even deeper in love upon learning that it’s made with organic chickpeas and tahini and free of oil, preservatives, and artificial anything. It has 30 calories and 1 gram of fat per two tablespoon serving (and who doesn’t eat three times that amount?!) rather than the 80 calories and 6 grams of fat you’ll find in most popular brands. When you eat half a container at a time, the nutritional profile is quite a relief.

It has flavor and nutrition you can trust, and I love that. While Oasis makes 22 yummy flavors, I’m a sucker for the roasted garlic. Remember when I used it in my beloved Baked Spaghetti with Tofu Ricotta? My go-to hummus vehicle is a brown rice cake or my finger, but I was excited to use it in stuffed shrooms because who doesn’t love a good holiday app this time of year?

I’m just the Jewish vegan bringing bright green stuffed mushrooms to the Christmas party…nobigdeal.

What is a big deal is this pan of shrooms. They taste like pesto shroomy dreamland that I want to vacation to when I get some time off work. I sprinkled them with this vegan parmesan made with cashews, which is also sensational on vegan pizza might I add.

PS—I’ll be whipping these up tomorrow morning at 9:45am on Good Day Columbus, so be sure to tune in!!

When you’re up to your ears in crinkle cookies and candy canes, I have a plate of magnificent mushrooms for you. You could even hang one from the ceiling and pretend it’s mistletoe.

Too far?

Ya, I didn’t think so either. Happy Christmahanakwanzika!

Vegan Basil Hummus Stuffed Mushrooms

• Author: Alexis Joseph, MS, RD, LD
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 9 mushrooms 1x
• Cuisine: Appetizer

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Description

These creamy pesto stuffed mushrooms with basil, spinach, toasty walnuts, and hummus make the perfect healthy holiday appetizer!

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Scale 1x2x3x

Ingredients

• 1–14oz package white button stuffing mushrooms (about 9 mushrooms)
• 1/4 cup walnuts, toasted
• 1 cup fresh basil, packed
• 1 cup spinach, packed
• 2 cloves garlic, chopped
• 2 tsp lemon juice
• 1/4 tsp salt
• 1/4 cup Oasis Mediterranean Cuisine Roasted Garlic Hummus

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Instructions

1. Preheat oven to 350F.
2. Arrange walnuts on a lined baking sheet. Toast for about 10 minutes, or until golden and fragrant.
3. Meanwhile, wipe dirt of mushrooms with a damp cloth. Carefully remove the stems.
4. Dump walnuts into bowl of a large food processor. Place mushrooms hole side up on the baking sheet and bake for 15 minutes.
5. Meanwhile, pulse walnuts until finely chopped. Add basil, spinach, garlic, lemon juice, and salt. Pulse until well combined. Use a spatula to scrap down the sides. Add hummus and blend until fully combined.
6. Spoon mixture evenly into center of mushrooms. Arrange mushrooms on baking sheet and bake for 10 minutes.
7. Serve warm.

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This post was sponsored by Oasis Mediterranean Cuisine. Thanks for supporting the brands that make Hummusapien possible!