This one was a Saturday lunch just for me, the girls were out and I was doing some writing, and I so love the combination of mushrooms and hummus, so delicious!
I bought the large flat mushrooms in a 4 pack from Aldi – bargain! Also, you can adapt the hummus in so many ways, don’t have chickpeas? Use butterbeans or any other type of soaked or ready to use beans.
Hummus-stuffed mushrooms with roasted asparagus
For the hummus:
Place all of the hummus ingredients in a food processor/blender and blitz until smooth.
For the Mushroom
Wash and remove part of the stalk and roast (preheat oven at 200 degrees Celsius) on baking paper on oven tray for approximately 10 – 12 minutes
For the Asparagus
Wash and cut the bottom cm off the asparagus, then roast on baking paper (on oven tray) in the preheated oven for approximately 5 minutes
Add the hummus on top of the mushroom
Place the asparagus on the top
Optional additional ingredients: Beetroot (fab for pink hummus and great for lowering blood pressure), chipotle, avocado, chilli, cumin, turmeric, mustard seeds, coriander, paprika, roasted peppers etc.
Sprinkle over Tamari – my magic ingredient
Add a side of ripe avocado and a little sweetcorn
Serve with a salad or mixed veggies for a main meal