Plant Stuffed Portobello Mushrooms
Plant Stuffed Portobello Mushrooms
4 whole portobello mushrooms
2 cloves garlic
2 cups cooked garbanzo beans
1 cup mushroom bits, finely chopped
½ sweet onion, finely diced
½ cup crumbled feta
1 cup shredded baby spinach
¼ cup pine nuts
1 tablespoon extra-virgin olive oil
1 teaspoon cumin
Sea salt to taste
Fresh cracked pepper
1 teaspoon fresh thyme
Freshly grated parmesan
Preheat oven to 375◦. With a damp towel, brush to clean portobello mushrooms if needed. Trim stem from mushroom and set aside. Place mushroom cap upside down on sheet pan and drizzle with a touch of olive oil. Bake mushroom for 5 minutes and remove from oven. Drain extra liquid from the mushrooms.
In a food processor, finely mince garlic cloves. Add garbanzo beans and pulse until beans are broken down. Transfer to mixing bowl. Add chopped mushroom bits, onion, feta, spinach, and pine nuts and stir to combine. Drizzle with olive oil and season with cumin, sea salt, and fresh pepper then add fresh thyme and grated parmesan and mix again. Place mixture on mushroom cap and bake for another 10 minutes to serve.
