Hummus Stuffed Mushroom Caps

Hummus Stuffed Mushrooms

One of my favorite appetizers around are stuffed mushrooms. You can change up the ingredients any which way and 9 times out of ten they will be phenomenal. A lot of recipes call for cream cheese as the base of the stuffing but here I decided to use a much healthier hummus and add a small dollop of cream based dip to garnish. I didn’t sacrifice the cheese though.

Did you know there is an actual National Cheese Sacrifice Purchase Day. Some crazy idea that on July 29th you sacrifice your cheese by placing it in mouse traps to help eliminate vermin. Random I know. But no vermin here so I’m sacrificing it to my belly.

Anyways back to the mushrooms. What’s great about this recipe is that you can totally make it way ahead of time. Cram pack your cookie sheets and once your guests have arrived throw it in the oven for 20-25 minutes and viola! Guarnteed hit with the neighbors. They might not ever leave. Just saying.

Try this! Seriously!

Yields 40-50

Carmelized Onion Hummus Stuffed Mushroom Caps
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  • 40-50 mushroom caps, 1 to 1½" in diameter, stems removed reserving ½ cup finely chopped mushroom stems
  • 1 container Summer Fresh Carmelized Onion Hummus
  • ? cup seasoned bread crumbs
  • 1 cup smoked gouda cheese, shredded
  • salt and pepper to taste
  • 1 container Summer Greek Yogurt Dip with Crumbled Feta


  1. Preheat oven to 400 degrees F. Place mushroom caps on parchment lined baking sheet.
  2. In a medium bowl stir together mushroom stems, hummus, bread crumbs, cheese, salt and pepper.
  3. Fill each cap with cheese stuffing.
  4. Bake in oven for 20-25 minutes until top is browned and mushrooms are softening.
  5. Top with a small dollop of Greek yogurt dip.
Recipe Type: Appetiser

Check out mine and other great recipes using Summer Fresh ingredients participating in their Food Blogger Appy Contest

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