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Hassia Mushroomswith Creamy Hummus

Recipe by Ben on InstagramAdded 1 August 2026.

20 minutes to prep, 25 to cook. Juicy oven‑roasted mushrooms served alongside silky hummus, tangy pickled red onion, and warm flatbread. A hearty vegan lunch that balances earthiness with bright acidity.

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Hassia Mushrooms with Creamy Hummus by Ben, a frame from the Instagram video

Method

  1. Preheat the oven to 400°F (400°F) and line a baking sheet with parchment paper.

  2. In a bowl, toss the halved mushrooms with olive oil, sea salt, and black pepper until evenly coated.

  3. Spread the mushrooms in a single layer on the prepared sheet and roast for 20–25 minutes, turning halfway through, until they are tender and lightly caramelized.

    Kitchen notes · Added by ReelsMeals: The mushrooms are tender with lightly caramelized edges.

  4. While the mushrooms roast, prepare the pickled red onion: combine sliced red onion, apple cider vinegar, water, and brown sugar in a small jar; stir and let sit at room temperature for at least 10 minutes.

    Kitchen notes · Added by ReelsMeals: The vinegar, water and sugar coat the sliced onion as it rests.

  5. Heat a dry skillet over medium heat; briefly toast the flatbread wedges for 1–2 minutes per side until warm and slightly crisp.

    Kitchen notes · Added by ReelsMeals: The flatbread is warm with slightly crisp sides.

  6. Transfer the roasted mushrooms to a serving platter, drizzle any pan juices over them for extra flavor.

  7. Arrange a generous dollop of smooth hummus beside the mushrooms.

  8. Add a spoonful of the pickled red onion on top of the hummus and scatter a few over the mushrooms for brightness.

    Kitchen notes · Added by ReelsMeals: Pickled onion adds a bright layer beside the roasted mushrooms and hummus.

  9. Serve immediately with the warm flatbread wedges for scooping.

  10. Enjoy the dish while hot; leftovers can be stored in airtight containers for up to 2 days.

Tips while you cook

Season mushrooms before roasting
Toss the halved mushrooms with olive oil, sea salt, and black pepper before spreading them on the sheet.
Pickle onion while mushrooms roast
Combine the sliced red onion with vinegar, water, and brown sugar and let it sit at room temperature for at least 10 minutes.
Toast flatbread briefly
Heat a dry skillet and toast flatbread wedges for 1–2 minutes per side until warm and slightly crisp.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Ben’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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