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Hummus-Filled Portobellos with Olive Tapenade
COSORI ORIGINAL
120
14
Ingredients
12
Minutes
2
Servings
Ingredients
Hummus-Filled Portobellos:
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2 portobello mushrooms
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1 teaspoon olive oil
+
1 teaspoon kosher salt
+
1⅓ cups prepared hummus
+
1 teaspoon paprika
Items Needed:
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Food processor fitted with blade attachment
Olive Tapenade:
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1 cup pitted kalamata olives
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¼ cup olive oil
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2 tablespoons capers, rinsed
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2 tablespoons fresh parsley, chopped, plus more for garnish
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2 garlic cloves, smashed
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1 lemon, zested and juiced
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½ tablespoon red wine vinegar
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½ tablespoon fresh oregano
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½ tablespoon fresh thyme
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Kosher salt, to taste
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Freshly ground black pepper, to taste
equipment used
Directions
STEP 1
Scrape out the gills underneath the mushrooms using a spoon and discard.
STEP 2
Brush the mushrooms caps with olive oil, then season with salt.
STEP 3
Fill each mushroom cap with hummus, then sprinkle paprika over the hummus.
STEP 4
Place the crisper plate into the Cosori Smart Air Fryer basket, then place the mushroom caps onto the crisper plate.
STEP 5
Select the Air Fry function, adjust temperature to 385°F and time to 12 minutes, then press Start/Pause.
STEP 6
Combine the olive tapenade ingredients in a food processor fitted with the blade attachment and blend until almost smooth, but some texture remains.
STEP 7
Season to taste with salt and pepper, then set aside.
STEP 8
Remove the mushroom caps when done.
STEP 9
Drizzle each mushroom cap with the olive tapenade, sprinkle with parsley, and serve.
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