Dinner just got a whole lot more delicious. Did you know that portobello mushrooms are incredibly rich in vitamin D? Well, they are!
- Prep Time:15m
- Cook Time:40m
- Total Time:55m
- Serves: 5 servings
- Category: Sides, Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Stuffing
- 1 (15 oz) can organic chickpeas/garbanzo beans
- 1/2 c carrots, chopped
- 1/4 c red onion, diced
- 3 -4 scallions, chopped
- 1/2 - 3/4 tsp sea salt
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1 tsp. Italian herb blend (thyme, oregano, rosemary, basil, marjoram)
- 2 tbsp. tahini
- black pepper, to taste
- 1/4 c raw cashews, halved
- 1/4 c gluten-free breadcrumbs
- 2 tsp. extra virgin olive oil (optional)
For the Portobellos
- 5 -6 portobellos, washed and gills & stems removed
- extra virgin olive oil
- sea salt, pepper, and thyme, to taste
- 1 tomato, sliced
Instructions
For the Portobellos
- Brush olive oil all over, season with sea salt, pepper, and thyme, and place with tops down on parchment lined baking sheet.
For the Stuffing
- Preheat the oven to 350 degrees F.
- Mash the chickpeas in a large mixing bowl.
- Warm a teaspoon of olive oil in a medium frying pan over medium heat. Saute the carrots and onion for five minutes and then add it to the bowl with the mashed chickpeas.
- Add the remaining stuffing ingredients to the bowl and mix well, adjusting the seasonings if necessary. Add a few teaspoons of water if the mixture feels too crumbly.
- Stuff the portobellos with the stuffing and pack it in there! Place portobellos on that parchment-lined baking sheet and bake in the oven for 30-40 minutes.
- Remove from the oven and serve!
