Search thousands of recipes reviewed by home cooks like you.

Hummus-Stuffed Portobello Caps

Hummus-Stuffed Portobello Caps

  • Prep

  • Cook

  • Ready In


This is a great party dish or appetizer, made with creamy hummus and bell pepper.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 489 mg
  • 20%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large skillet over medium-high heat. Sear the portobello mushrooms for 3 minutes on each side until browned.
  3. Stir together cream cheese, green pepper, and hummus until evenly blended. Season the mushroom caps with salt and pepper on each side. Place the mushrooms onto a baking sheet, with the stem-side facing up. Sprinkle with lemon pepper, then fill with hummus mixture.
  4. Bake in preheated oven for 15 minutes until the filling is hot.
Rate recipe

Your rating




I hate to be juvenile but......OMG!!!! are these good!! I didn't have any portobello mushrooms just used the regular white ones and honestly I just used store bought hummus plus the peppers and now I'm not sure I can have all these items separately without yearning for them all together in this recipe!!! HIGHLY recommend this recipe!!


These were great! I just made them for our early Christmas get together and everyone wanted the recipe. I did not have portobello mushrooms so I used "regular". Will definitely make again. Thanks for sharing the recipe.


I HIGHLY recommend this recipe! I had homemade hummus to use up (Hummus III from the website is awesome!) I didn't have red pepper hummus so I just added a chopped up roasted red pepper to the mixture instead of green pepper. I also had some leftover caramelized onions to use up, which worked great. I'm going to make this one over and over, so thanks for the recipe.