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With summer officially being here I have to admit that our eating habits in the summer are very different then our eating habits during the school year. Since I don’t work in the summer we often won’t have breakfast, lunch, and dinner. Sometimes we’ll do a meal at 2:00 instead of lunch and dinner and sometimes we just do a few snacks during the day depending on our schedules.
Whenever we eat a 2:00 meal we usually have an “Unofficial Meal” around 6 or 7 which is basically just something that is easy to make but keeps us from being hungry all night. This can be anything from veggies and dip to pitas with hummus to some type of appetizer. Basically it’s anything to hold us over until the next day.
Earlier this week I made these awesome Mediterranean Hummus Stuffed Mushrooms with Sabra Hummus for our Unofficial Meal. I was really excited about them because we had had lamb pita pockets the night before and I was feeling another Mediterranean dish. Plus I just happen to have all the ingredients I would need in the refrigerator which made it even better.
This recipe took 20 minutes from start to finish which is perfect for snack time. Originally I was going to make just one pack of the mushrooms I had in the refrigerator but then I figured why not make both packages. I thought we could enjoy one for our evening snack and save the rest for the next day. This ended up working out perfectly because we snacked on the stuffed mushrooms during the day the next day.
To make these mushrooms I simply mixed up Sabra original hummus, chopped roasted red peppers, feta cheese, breadcrumbs, and a few other spices and ingredients. I filled the mushrooms with the filling and popped them into the oven. It took me about 5 minutes of hands on top and by the time I finished cleaning up they were coming out of the oven.
My husband and I both really enjoyed the flavor of these Hummus Stuffed Mushrooms. They pack a lot of delicious flavors in such a small bite. The mushrooms are tender and are basically the vessel for delivering the Mediterranean taste. The Sabra hummus is the main filling but the tart lemon juice, creamy feta cheese, and roasted red peppers compliment it nicely. Not only did these mushrooms taste great, they offered several servings of vegetables which I’ve been struggling to get in during the day!
So if you have 5 minutes and need a little something in between lunch and dinner or in the evening, give these a try! They are simple to make and are pretty filling. I’m going to give these Mediterranean Hummus Stuffed Mushrooms two thumbs up for snack time or as an Unofficial Meal.
- 1 lb. whole mushrooms
- 1/2 c. Sabra classic hummus
- 1/4 c. Panko breadcrumbs
- 2 Tablespoons roasted red peppers, chopped
- 1-2 teaspoons lemon juice
- 3 Tablespoons feta cheese, crumbled
- 1 teaspoon dried chives
- Preheat the oven to 400 degrees.
- Wash the mushrooms and pull out the stems.
- Spray a 9 x 13 baking dish with baking spray and place the mushrooms, hole side up, in the dish.
- In a medium bowl combine the Sabra hummus, breadcrumbs, red peppers, lemon juice, feta, and chives. Mix well.
- Place 1-2 teaspoons of filling in each mushroom cap. Mound the filling up on top of the mushroom.
- Bake for 13-15 minutes or until the filling starts to brown. Broil for 1 minute.
- Remove from the oven and enjoy immediately.
A Hezzi-D Original Recipe
This post is sponsored by Sabra as part of the Sabra Tastemakers program but all opinions are 100% my own.