This week we bring you a simple and delicious appetizer for this holiday season. Some stuffed mushrooms with white bean hummus and carrot.

INGREDIENTS

• 500g mushrooms
• 150g carrots
• 250g White beans
• garlic powder
• 2 teaspoons onion powder
• 2 tablespoons nutritional yeast
• salt to taste
• 60g AOVE (Extra Virgin Olive Oil) and a dash for the oven
• Pepper to taste
• Chive

PREPARATION

1. We catch the mushrooms and remove the stems and put them to one side of the baking sheet face up and on the other side peeled carrots. Above we take a splash of EVOO and mushrooms inside a little garlic powder also.
2. We introduce a preheated oven at 180 ° C, after a few 15 minutes remove the mushrooms and carrots let a little more until we click with a fork and tender.
3. Once you are ready carrots, We introduce in a blender carrot, beans, 1 teaspoon garlic powder, onion powder, nutritional yeast, Pepper, salt and AOVE, We grind until a homogeneous cream.
4. To serve the face up mushrooms and using a pastry bag, fill them with the prepared hummus.
5. We cut some sprigs of chives with scissors into tiny pieces and dropped over.

Very sencillito not have to spend all day in the kitchen and enjoy of our family these days.