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.
Ya, I didn’t think so either. Happy Christmahanakwanzika!Print
Vegan Basil Hummus Stuffed Mushrooms
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 9 mushrooms 1x
- Cuisine: Appetizer
These creamy pesto stuffed mushrooms with basil, spinach, toasty walnuts, and hummus make the perfect healthy holiday appetizer!
- 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
- 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.
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This post was sponsored by Oasis Mediterranean Cuisine. Thanks for supporting the brands that make Hummusapien possible!