Recipe: Chickpea Hummus Stuffed Portobello Mushrooms with Roasted VegetablesDescription: Giant portobello mushrooms stuffed with protein-rich chickpea hummus surrounded by colorful roasted vegetables. A satisfying diabetic-friendly centerpiece.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 4 piece portobello mushrooms, 400 g chickpeas, 2 tablespoon tahini, 2 tablespoon lemon juice, 2 clove garlic, 0.5 teaspoon ground cumin, 4 tablespoon olive oil, 250 g cherry tomatoes, 2 piece bell peppers, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.25 cup parsleyInstructions: Preheat your oven to 200°C (392°F). Clean the portobello mushrooms and remove the stems. Brush them with 1 tablespoon of olive oil and season with salt and black pepper. Place the mushrooms gill-side up on a baking sheet. In a bowl, toss the cherry tomatoes and bell peppers with 1 tablespoon of olive oil, salt, and black pepper. Spread the vegetables around the mushrooms on the baking sheet. Roast the mushrooms and vegetables in the oven for 25 minutes. Meanwhile, prepare the hummus by blending the chickpeas, tahini, lemon juice, garlic, cumin, 2 tablespoons of olive oil, and salt until smooth. Once the mushrooms and vegetables are roasted, remove them from the oven. Spoon the hummus evenly into each portobello mushroom cap. Return the baking sheet to the oven and bake for an additional 5 minutes. Garnish the stuffed mushrooms and roasted vegetables with chopped parsley before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, diabetic-friendly, main course, roasted, healthyThis Chickpea Hummus Stuffed Portobello Mushrooms with Roasted Vegetables recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.