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Chickpea Pesto- Stuffed Mushrooms

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Ingredients

Adjust Servings:
2 tablespoons pine nuts
1/2 cup cooked chickpeas, drained (reserve liquid)
2 cups lightly packed basil leaves (or 2 cups a mix of basil and parsley)
2 garlic cloves, chopped
2 tablespoons water, chickpea cooking liquid
1 tablespoon olive oil
salt
grated parmesan cheese (optional) or romano cheese (optional)
12 - 16 fresh large mushrooms or 24 small mushrooms

Nutritional information

123
Calories
63 g
Calories From Fat
7.1 g
Total Fat
0.8 g
Saturated Fat
0 mg
Cholesterol
95.4 mg
Sodium
12 g
Carbs
3.9 g
Dietary Fiber
1.4 g
Sugars
5.4 g
Protein
106g
Serving Size

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Chickpea Pesto- Stuffed Mushrooms

Features:
    Cuisine:

    I tried this recipe over whole wheat pasta, and it was delicious!

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chickpea Pesto-Stuffed Mushrooms, Vegetarian Times The pesto can be tossed with pasta too , I tried this recipe over whole wheat pasta, and it was delicious!, Vegetarian Times The pesto can be tossed with pasta too


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    Steps

    1
    Done

    Preheat Oven to 350f Toast Pine Nuts in Dry Skillet Until Aromatic and Lightly Colored. Be Careful not to Overcook.

    2
    Done

    Combine Pine Nuts and Chickpeas in Food Processor and Grind. Add Herbs and Garlic and Pure to a Thick Paste. Add Chickpea Liquid and Process Until Blended. Add Oil and Process Until Incorporated.

    3
    Done

    Add Salt and Mix. Sprinkle With Cheese If Desired.

    4
    Done

    Remove Mushroom Stems and Reserve For Another Use; Clean Mushroom Caps. Fill Caps With a Tablespoonful (use a Teaspoon For Small Mushrooms) of Pesto.

    5
    Done

    Place Mushrooms in a Baking Dish. Bake Until Mushrooms Are Tender, About 15 Minutes. Very Large Mushrooms May Take Longer to Cook.

    Avatar Of Sean Murphy

    Sean Murphy

    Comfort food queen known for her hearty and soul-warming dishes that evoke nostalgia.

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