Hummus stuffed mushrooms (GF)

My oh my, the weather is slowly but surely warming up. I cannot believe that it is four more sleeps until Christmas! Hubby and I are keeping it low-key this year as I live so far away from my family and his parents are going away. I recently made these stuffed portobello mushrooms with homemade hummus and they were so delicious so I thought I would post them on the blog to share.

Although these baked mushrooms were the main aspect of my dinner, they would also make a wonderful side dish for any occasion including Christmas lunch/ dinner! Thanks to the hummus, they make a wonderful source of protein, healthy fats from the olive oil and tahini and when served with a grain or root vegetable, make a complete meal loaded with the necessary macro and micronutrients. Also, a little tip is to place your fresh mushrooms in some sunlight as it absorbs the vitamin D that you will absorb during digestion!

RECIPE:

6 medium- large portobello mushrooms

Extra virgin olive oil to drizzle

Balsamic vinegar to drizzle

Hummus

1.5 cups cooked chickpeas

3-4 shallots

2 garlic cloves

2 TBSP unhulled tahini

1 tspn cumin seeds

1/4 cup extra virgin olive oil

Salt & pepper to taste

Method

  1. In a blender, add the chickpeas, shallots, garlic, tahini, cumin seeds and olive oil. Blend until smooth. Add filtered water to get to your desired consistency. You don’t want the hummus too thin- you want to be able to stuff the mushrooms without it runnings over the sides of the mushrooms.
  2. Preheat the oven to 190C.
  3. Peel the mushrooms if required. I usually keep the skin on if the mushrooms are organic. There is no need to cut the core out of the mushrooms. Place the mushrooms on a baking tray.
  4. Using a teaspoon, stuff the mushrooms neatly. When you have stuffed all the mushrooms, drizzle them with a generous amount of olive oil and balsamic vinegar.
  5. Bake the mushrooms for 30 minutes.
  6. Serve with your favourite roast vegetable or salad. Enjoy!

I hope your Summer (or Winter in the northern hemisphere is full of joy at this time of the year. Have a safe and Merry Christmas and a Happy New Year. 

Much love,

Di ♡

“When you own your breathe, nobody can steal your peace.”- Anonymous.

Zucchini and mushroom “frittata” (GF)

If there is one thing I miss since transitioning to a plantbased lifestyle, it is eggs. I used to justify the consumption of eggs as ok if they were “organic and free-range” however my more ethical and vegan-educated mind now knows that eggs are still eggs. I used to always make a large tray of frittatas or quiches up to last a few days for lunches and now I can make eggless versions thanks to the existence of chickpea aka besan flour.

Continue reading “Zucchini and mushroom “frittata” (GF)”

Potato nachos with smokey beans and cashew mozzarella (GF)

Hands up who used to (or still does ☺) love a giant serve of nachos- the dense and heavy type loaded with salty crunchy corn chips, jarred salsa, greasy melted dairy cheese and then topped with sour cream…. me! But I wouldn’t touch that stuff with a ten foot pole if I had the chance now that I know the true values of the food and what they do to my body when I consume it. Fast forward a few wise years and here is a much more nourishing version that does not require a food coma afterwards!

Continue reading “Potato nachos with smokey beans and cashew mozzarella (GF)”