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