Making one appetizer is usually pretty easy to do. Making piles of appetizers and pretending it was an easy way to make a complete meal is a great way to be surprised by how much work they can be to make. I think they start out innocent enough, but for some reason when you are making multiple kinds the difficulty seems to multiply instead of merely add.
These bite sized mushrooms are stuffed with a jalapeno hummus and covered in cheddar cheese.
Jalapeno Hummus Stuffed Mushrooms Recipe
(Makes about 15 stuffed mushrooms, but it will depend on the size of your mushrooms)
- 1 can (15 ounces) garbanzo beans (aka chick peas), drained and rinsed
- 1 clove garlic, roughly chopped
- 1 fresh jalapeno, roughly chopped
- 1/8 cup lemon juice
- 3 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 10 ounces of fresh mushrooms (about 15 small mushrooms)
- About 1 cup cheddar cheese, shredded
Directions for Jalapeno Hummus:
- In a food processor, blend together the chick peas, garlic, jalapeno, lemon juice, olive oil, cayenne pepper, salt, and pepper, until it’s well combined and smooth.
Directions for Stuffed Mushrooms:
- Preheat the oven to 350 degrees.
- Lay tin foil onto a baking sheet and set it aside.
- Break the stems out of the caps of the mushrooms and discard them.
- Clean the mushrooms thoroughly.
- Place the mushrooms onto the baking sheet and bake them in the preheated oven for 20 to 25 minutes, or until the mushroom caps fill with liquid. (Don’t worry, the liquid is normal.)
- Carefully empty the liquid from the mushrooms (be careful, they are hot right out of the oven) and then let them cool.
- Fill each mushroom cap with jalapeno hummus.
- Sprinkle shredded cheddar cheese on top of the hummus.
- (Optional) Garnish the top with a slice of fresh jalapeno and a sprinkle of cayenne pepper. Note that while this does make the appetizer prettier, it will also make it spicier.
Source: Tina’s Chic Corner
When I’m hosting a party, I try to get as much done the day before as possible so I’m not running around like a crazy lady the day of. Unfortunately, no matter how much I prepare the day before, I’m pretty much still a crazy lady the day of the party. 😉 This appetizer is a great make-ahead recipe because it’s meant to be enjoyed cold or at room temperature and hummus flavors seem to marry together nicely overnight.
I baked the mushrooms to give them that roasty veggie essence. Since it’s grilling season, feel free to grill them instead if you like.
I took my Easy Hummus recipe and turned into a spicy wonderland. It’s super delicious on its own so if you’re looking for a fab flavored hummus then here you go. Two recipes for the price of one. 🙂
It’s official. I love roasted mushrooms with hummus. It’s not that much of a stretch since I’ll dunk pretty much any veggie in that stuff. (My husband points out that it is a stretch to keep calling mushrooms a “veggie” but that’s a different story.)
One jalapeno and a touch of cayenne pepper makes this party mildly spicy. Since I was catering to a crowd, I wanted to keep the spice levels at a respectable level. If you like it really spicy, of course add more jalapeno, cayenne pepper or both to your liking.
Adding cheese to this party was a no brainer for me. I mean, it’s cheese. Hello, it goes with everything.
Warning, warning… get your stuffed mushroom as soon as you put them out. These were gone in a flash. Seriously, I plated them, performed a few quick hostess duties, and turned around to an almost empty plate. Rave reviews and vanishing food. My kind of party.
If you’re not one for making appetizers, don’t worry, these make for an awesome snack. Walk over to fridge, pop a few in your mouth, yummy in the tummy. 🙂
Here are some other amazing appetizers.