recipes
Artichoke and spinach hummus stuffed mushrooms
2025-02-21
Ingredients
2 large Portobello mushrooms
1 tbsp olive oil (Borges)
½ onion, finely diced
2 cloves garlic, chopped
1 handful spinach leaves
4 artichokes halves, diced (Camel Brand)
100g feta cheese, crumbled (Camel Brand)
2 tbsp dried breadcrumbs
2 heaped tbsp hummus dip (Camel Brand)
Microgreens for serving
Method
Start by removing the stalk from the Portobello mushrooms. Season with salt and pepper and place into a frying pan with a little oil and cook for 5-8 minutes. Remove from the pan and put aside. Add in the garlic, onion and a knob of butter and saute for 5 minutes to soften. Add in the spinach leaves, wilt and remove off the heat. Add in the feta cheese, artichoke, hummus dip and breadcrumbs and mix together well. Use this stuffing to generously fill the Portobello mushrooms. Drizzle with a little oil and continue to cook in the oven for another 12-15 minutes or until cooked through. Serve topped with fresh micro-greens
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