- 2 tablespoons olive oil
- 6 small portobello mushroom caps, stems and ribs removed
- 1/2 cup cream cheese, softened
- 1/2 green bell pepper, diced
- 3/4 cup roasted red pepper hummus
- salt and pepper to taste
- 1 teaspoon lemon pepper seasoning
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Sear the portobello mushrooms for 3 minutes on each side until browned.
- 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.
- Bake in preheated oven for 15 minutes until the filling is hot.