Hummus & Vegetable Stuffed Mushrooms (Vegan)

Makes approximately 2 servings (for a meal) or 4 servings (for appetizers)

INGREDIENTS:
- Olive oil cooking spray
- 2 8ounce package of whole baby bella mushrooms
- vegetable broth
- 2 cloves of garlic, minced
- 1/2 bell pepper, finely diced
- 1/2 small yellow onion, finely diced
- 1/3 cup fresh corn
- 2-3 cups fresh spinach, roughly chopped
- 1/2 cup panko or whole wheat bread crumbs (I used Ezekiel bread)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- sea salt and black pepper to taste
- 1/4 cup hummus (any flavor you desire)

DIRECTIONS:
1) Preheat oven to 375 ºF. Spray a 9 x 13" baking dish with cooking spray. Set aside
2) Wash and remove stems from mushrooms. Set aside
3) Line a large skillet with a thin layer of vegetable broth. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and stir in garlic, peppers, and onions. Cook for approximately 6-8 minutes or until softened. Add additional broth or water as necessary.
4) Stir in corn and cook an additional 3-5 minutes, or until cooked through.
5) Add spinach and turn the heat down to medium-low. Cook the spinach for approximately 3 minutes, or until it has wilted.
6) turn off the heat. Stir in breadcrumbs, spices, and hummus until well-mixed.
7) Stuff the mushrooms with the hummus and vegetable mixture.
8) Place the mushrooms into the baking dish and bake for approximately 15 minutes, or until the mushrooms are cooked, but are not too soft.