Are you a fan of mushrooms? I’ve concluded that you either love them or hate them. I’m a mushroom lover, especially when they are stuffed with delicious flavors. In today’s recipe we are giving stuffed mushrooms a healthy makeover, thanks to Sabra hummus! Get the recipe for these spinach artichoke hummus stuffed mushrooms below.
I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
I love hummus. So much so that you can usually find a container of it in my fridge on any given day. It’s extremely versatile and can be used as a dip, sandwich spread, dressing or added to roasted veggies for a delicious side.
Hummus is made primarily of garbanzo beans which are an excellent source of plant-based protein. The creaminess of hummus lends itself to being a healthy replacement for mayonnaise and cream cheese, the base for one of my favorite appetizers – spinach artichoke dip!
When Sabra sent me samples of their hummus to incorporate into a recipe for National Hummus Day coming up on May 13th, I was thrilled! I knew I wanted to use the hummus to give one of my favorite indulgences a healthy makeover.
Spinach Artichoke Hummus Stuffed Mushrooms
These mushrooms are only seven ingredients and take about 10 minutes to assemble (not including the cooking time). Now that’s my kind of appetizer! They look impressive and no one will know just how easy they are to make.
Instead of using cream cheese, mayonnaise and/or sour cream in the spinach artichoke stuffing, I’ve replaced it with hummus for a much healthier, but still satisfying creamy texture. The lemon juice and parsley give the stuffing a fresh twist, and it wouldn’t be spinach artichoke stuffing without the spinach and artichokes!
I opted to use the roasted pine nut hummus flavor in this recipe because it’s one of my favorite flavors, but you could use any flavor you like.Print
- 1 lb mushrooms
- 10 oz frozen spinach, thawed
- 1 14.5 oz can artichoke hearts, drained and roughly chopped
- 3/4 cup Sabra roasted pine nut hummus
- 1/2 cup almond meal
- 1/4 cup parsley, finely chopped
- 1 lemon, juiced
- salt and pepper to taste
- Preheat the oven to 375 degrees.
- Remove any excess liquid from the spinach by wrapping in a towel or stack of paper towels and squeezing until dry. Add to a mixing bowl along with the rest of the ingredients (minus the mushrooms) and stir to combine.
- Remove the stems from the mushrooms and stuff each mushroom cap generously. Depending on the size of your mushrooms, you may get anywhere from 12-20 stuffed mushrooms.
- Place on a parchment-lined baking sheet and bake in the oven for 15 minutes. Broil on HIGH for a few minutes at the end until the top of the stuffing is lightly golden brown.
- Remove from the oven and transfer to a serving platter. Sprinkle with extra parsley if desired. Enjoy!
These spinach artichoke hummus stuffed mushrooms are the perfect appetizer for a party or to take to a potluck get together. I promise everyone will be asking for the recipe by the end of the night!
And don’t forget, if you make these Spinach Artichoke Hummus Stuffed Mushrooms (or any other recipes), let me know! Leave a comment below or snap a pic on Instagram and tag it with @fitlivingeats and #fitlivingeats. I love seeing and sharing your recipe creations!