Herb Stuffed Mushrooms

• 4 large mushrooms (approximately 3″ in diameter) or 8 small mushrooms
• 2 cloves garlic
• 3/4 cup white onion
• 1 1/2 teaspoons olive oil
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/3 cup canned chickpeas, drained, no-salt added (garbanzo beans)
• 1/8 cup whole-wheat bread crumbs
• 1/8 cup sun-dried tomatoes (finely chopped)
• 1/2 teaspoon lemon juice
• Nonstick spray

Directions

1. Wash hands with warm, soapy water for 20 seconds.
2. Rinse mushrooms under cool running water. 
   
3. Trim the stems and place in a bowl to include in the filling.
4. Preheat oven to 375°F.
5. Place mushroom caps on a baking sheet coated with nonstick spray. 
6. While oven is warming, put mushroom caps (open side down) in oven for 10 minutes. This will prepare the caps for stuffing.
7. Chop the garlic and onions. Sauté with 1 teaspoon of oil for 4 minutes.
8.  Add the four herbs and cook for 1 more minute. 
9. Remove mushrooms from the oven, flip open-side up, and set aside. 
10. In a large bowl, mash mushroom stems and chickpeas. Add onion mixture, bread crumbs, tomatoes, and lemon juice. Mix well.
11. Lightly spray a baking sheet and the mushroom caps with nonstick spray. 
12. Stuff the mushrooms with the mixture and place on baking sheet.
13. Bake for 15-18 minutes or until the stuffing is golden brown.
14. Remove from oven, sprinkle with an herb of your choice, and enjoy.

Makes 8 servings