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Hummus-Stuffed Portobello Mushrooms on Spinach
Big portobello caps are filled with hummus mixed with sun-dried tomatoes and baked on a bed of garlicky spinach. They go straight from oven to table, so this is easy for company.
- YieldServes 4
- Hands-on20 min
- Total49 min
- Difficulty
Ingredients
Spinach
- 1½ tbspextra-virgin olive oil, divided
- 285 gbaby spinach, one 10 oz bag
- ½ cupoil-packed sun-dried tomatoes, drained and chopped, plus 1/2 tbsp of their oil
- to tastecoarse salt
- to tasteblack pepper, freshly ground
Mushrooms
- 360 gprepared hummus, about 1 1/2 cups
- 8large portobello mushroom caps, about 55 g each, wiped clean
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