Cheesy Hummus-Stuffed Mushrooms | The Jewish Week | Food & Wine

Cheesy Hummus-Stuffed Mushrooms

There's a fungus among us, and it has cheese on it.
Cheesy Hummus-Stuffed Mushrooms

Stuffed mushrooms with hummus and cheese? Yes, please. Fotolia/fahrwasser

24 mushrooms

15 min

30 min

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24 small white button mushrooms, cleaned, stems removed and reserved

½ white onion, finely diced

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil

½ cup prepared hummus

¼ cup panko breadcrumbs

¼ cup Parmesan cheese

  1. Preheat oven to 400 degrees F and line a cookie sheet with tin foil.
  2. Rough chop mushroom stems. Heat olive oil over medium heat in a medium sauté pan. Sauté onions with salt until they start to soften. Add mushroom stems and sauté until cooked through.
  3. Cool mushroom and onion mixture and combine with hummus and panko. Fill mushrooms with mixture and top with Parmesan cheese.
  4. Place on cookie sheet and bake for 20 minutes until mushrooms are cooked and filling has browned. Serve warm or at room temperature. Yields: 24 mushrooms.