Chickpea Pesto-Stuffed Mushrooms

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Chickpea Pesto-Stuffed Mushrooms

 

2 tbsps. pine nuts

1/2 cup cooked chickpeas, drained reserve liquid

2 cups lightly packed basil leaves or mix of basil and parsley

2 cloves garlic, chopped

2 tbsps. chickpea cooking liquid

1 tbsp. olive oil

salt to taste

grated Parmesan or Romano cheese, optional

12 to 16 medium or large mushrooms or about 24 small mushrooms

 

Preheat oven to 350 degrees. Toast pine nuts in dry skillet until aromatic and

lightly colored. Be careful not to overcook. Combine pine nuts and chickpeas in

food processor and grind. Add herbs and garlic and puree to a thick paste. Add

chickpea liquid and process until blended. Add oil and process until

incorporated. Add salt and mix. Sprinkle with cheese if desired.

Remove mushroom stems and reserve for another use; clean mushroom caps.

Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto.

Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15

minutes. Very large mushrooms may take longer to cook.

 

 

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