Roasted Mushrooms, smoked pumpkin hummus & kale

Packed with flavour and a real crowd pleaser 
Course Brunch, Dinner, Lunch
Cuisine Worldwide
Keyword Mushroom Appetizer, Mushroom Starter, Roasted Mushrooms
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 people
Calories 173kcal
Author AnotherFoodBlogger



  • Follow instructions above on how to make mushrooms and hummus.
  • Saute kale for a minute in pan with olive oil, salt & pepper.  Add sherry vinegar and remove from heat
  • Place a spoon of hummus on a plate and using the back of a spoon slide the spoon through the hummus.  Place mushrooms on top of hummus and kale beside. Sprinkle pumpkin seeds, grated parmesan and breadcrumbs on top to finish


Essential Tools

  • chopping board
  • sharp knives
  • baking tray
  • BBQ
  • blender
  • frying pan


  • all of these ingredients can be made in advance and the mushrooms just reheated at serving. Making this a fancy starter/appetizer you can put together at the last minute
  • if you don't have a BBQ or don't want to smoke the pumpkin then roasting it in the oven works just fine too
  • breadcrumbs are optional but add a nice texture to the dish. 


Calories: 173kcal | Carbohydrates: 16g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 210mg | Potassium: 801mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1650IU | Vitamin C: 19.8mg | Calcium: 78mg | Iron: 2.2mg