Spicy Stuffed Portobello Mushrooms

These Spicy Stuffed Portobello Mushrooms are packed with flavor and make a delicious and satisfying vegetarian dish. The combination of cayenne pepper and sea salt adds a kick of spiciness, while the sautéed onions and zucchini provide a rich and savory filling. The hummus acts as a creamy binder, bringing all the ingredients together.

1. Preheat the oven to 375°F (190°C).
2. Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and set them aside for later.
3. In a small bowl, combine 1 teaspoon of cayenne pepper with 1 teaspoon of sea salt. Mix well.
4. Sprinkle the cayenne pepper and sea salt mixture over the mushrooms, making sure to season both sides.
5. Place the seasoned mushrooms on a baking sheet and bake in the preheated oven for 10 minutes.
6. Meanwhile, chop the reserved mushroom stems, onions, and zucchini into small pieces.
7. Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped mushroom stems, onions, and zucchini. Sauté until the vegetables are softened and slightly golden.
8. Remove the mushrooms from the oven and fill each cap with the sautéed vegetable mixture.
9. Return the filled mushrooms to the oven and bake for an additional 10-15 minutes, or until the mushrooms are cooked through and tender.
10. Serve the stuffed portobello mushrooms on a bed of greens or alongside a side salad, garnished with a dollop of hummus.

Enjoy these Spicy Stuffed Portobello Mushrooms as a flavorful and hearty vegetarian main course!