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Portobello Mushrooms Stuffed With Harvest Chickpeas

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


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


For the Portobellos

  1. 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

  1. Preheat the oven to 350 degrees F.
  2. Mash the chickpeas in a large mixing bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the oven and serve!