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!
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These creamy pesto stuffed mushrooms with basil, spinach, toasty walnuts, and hummus make the perfect healthy holiday appetizer!
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
Instructions
- Preheat oven to 350F.
- Arrange walnuts on a lined baking sheet. Toast for about 10 minutes, or until golden and fragrant.
- Meanwhile, wipe dirt of mushrooms with a damp cloth. Carefully remove the stems.
- Dump walnuts into bowl of a large food processor. Place mushrooms hole side up on the baking sheet and bake for 15 minutes.
- 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.
- Spoon mixture evenly into center of mushrooms. Arrange mushrooms on baking sheet and bake for 10 minutes.
- Serve warm.
[Tweet “The perfect holiday app! Vegan Basil Hummus Stuffed Mushrooms @TheHummusapien “]
This post was sponsored by Oasis Mediterranean Cuisine. Thanks for supporting the brands that make Hummusapien possible!
Alright. Yup. I know what I’m making for Christmas Eve now.
Alright. Yup. I know what I’m making for Christmas Eve now.
Anything that combines basil and hummus is something I can get on board with. PLUS it’s stuffed into things so basically this is like a dream.
Anything that combines basil and hummus is something I can get on board with. PLUS it’s stuffed into things so basically this is like a dream.
Yes yes!! My lentil hummus stuffed mushrooms are such a family favorite!!! (Which totally surprised me!)
Yes yes!! My lentil hummus stuffed mushrooms are such a family favorite!!! (Which totally surprised me!)
i LOVE oasis but did not know they were made in ohio! awesome :)) and good luck on good day columbus!
i LOVE oasis but did not know they were made in ohio! awesome :)) and good luck on good day columbus!
First of all, I love these. They look like something I had recently at a holiday party and was obsessed with. Now I must try your recipe! Second of all, where has Oasis hummus been my whole life? I will be keeping my eyeballs open for it.
First of all, I love these. They look like something I had recently at a holiday party and was obsessed with. Now I must try your recipe! Second of all, where has Oasis hummus been my whole life? I will be keeping my eyeballs open for it.
You posted this just in time – I’ve had two different office holiday parties this week and its been a hit at both. So easy to make too! Thanks for sharing : )
You posted this just in time – I’ve had two different office holiday parties this week and its been a hit at both. So easy to make too! Thanks for sharing : )
holy crap these look so freakin good!!!!
holy crap these look so freakin good!!!!
Just went to their site and found where I can pick it up here in Austin. I eat so much at a time too so it would be nice to have a version with not so much fat.
Just went to their site and found where I can pick it up here in Austin. I eat so much at a time too so it would be nice to have a version with not so much fat.
These are amazing!!! I have made them at least 10 times and every time I bring them somewhere people always rave about them. The only change I make is leave out the garlic and add red pepper flakes. I always make extra stuffing and eat it with crackers or bread or whatever else I can dip in it. So good! Thanks for such a simple and quick recipe!
Thank you so much, Mel! I haven’t made these in forever but thanks for the reminder 🙂