Chickpea Stuffed Portobello Mushrooms
Chickpea Stuffed Portobello Mushrooms
- 4 large portobello mushrooms with stems
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, peeled
- 1-15.5 ounce can garbanzo beans, drained
- ½ onion, finely diced
- ½ cup finely shredded baby spinach
- ¼ cup pine nuts
- ¼ cup freshly grated parmesan
- 1 teaspoon cumin
- ½ teaspoon of sea salt
- Fresh cracked black pepper to taste
- Pinch of red chili flakes to taste
Preheat oven to 375◦. Clean or rinse portobello mushrooms and pat dry. Remove gills with a spoon and trim stems for mushrooms bits. Chop bits and set aside. Place mushroom caps open side down on sheet pan and drizzle with a touch of olive oil. Roast mushrooms for 10 minutes then remove from oven. Drain liquid from pan.
While whole mushrooms are roasting, heat olive oil in sauté pan on medium heat. Add diced onions and cook for 3 minutes then add chopped mushroom bits to pan and cook for 1-2 more minutes.
In a food processor, finely mince garlic cloves. Add drained garbanzo beans and pulse until beans are broken down into a chunky texture. Transfer to mixing bowl. Add in sautéed onions and mushroom bits and stir to combine. Add shredded spinach, pine nuts, grated parmesan. Season with cumin, sea salt, black pepper, and red chili flakes and mix again. Fill each mushroom top with mixture and bake for another 15 minutes to serve. Refrigerate any leftovers.
We are all in this together…and we have all seen our pantry a few more times than usual as we are learning to cook and eat healthier at home! Never has it been a better time to make use of all those shelf-stable cans of diverse foods in our cabinets to make a healthy delicious meal in no time. Whether you are making a classic childhood favorite or something warm and flavorful with a modern spin – like these Garbanzo Stuff Mushrooms – canned foods are the key to making simple, nutritious comfort foods!
We have partnered with Cans Get You Cooking to help make eating healthy way more convenient. Canned foods make mealtime simpler and meal prep less stressful. And having canned goods at home is a great way to ensure you always have a reliable source of nutrient-rich foods on hand, making it easy to incorporate more fruits and vegetables into your everyday diet. After all, we need to keep our immunity strong, and a balanced diet is one important strategy to help protect our health.
I always have a can or two of garbanzo beans on hand at any given time, usually to make hummus, but this time I decided I would make a plant-strong recipe for stuffed portobello mushrooms. We used other bold flavors to compliment the dish like onions and garlic. This easy-to-make recipe made us feel like we were enjoying a restaurant-style appetizer at home. It was the perfect blend of comfort-food taste and good-for-you nutrition. Any leftover mushroom filling can be made into lunch for tomorrow! Perfect addition for filling a wrap or to top your bruschetta toast for a quick and easy snack! #CansForComfort #sponsored
