Recipe Courtesy of Brooke of Cheeky Kitchen
Simple, quick, and so good. These no-cook stuffed mushrooms, by Brooke of Cheeky Kitchen, are perfect for packing in a lunchbox, enjoying as an afterschool snack, and work well as a vegan party appetizer, too!
1 1/2 cups mushrooms, cleaned with stems removed
1/2 cup hummus
2 tablespoons olive oil
1 clove garlic, very finely chopped
1/2 teaspoon of dried basil or 1 teaspoon fresh, chopped
2 tablespoons red pepper, finely diced
2 tablespoons toasted pine nuts
Fresh ground pepper
- Place clean mushrooms on a plate.
- Spoon hummus into a plastic zip top bag and pipe into the center of each mushroom.
- Whisk together olive oil, garlic, and basil. Drizzle over mushroom caps. Sprinkle with chopped red pepper and toasted pine nuts. Garnish with fresh-ground pepper, as desired