Serves 4
135 cal · 48 min
Dave's Herb-Stuffed Mushrooms
Recipe GLPR331797c2a31be9
Large mushroom caps filled with a savory mixture of roasted garlic, onions, herbs, chickpeas, and sun-dried tomatoes. A hearty vegetarian side dish with a golden-brown, herbaceous stuffing.
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Ingredients
8 large mushrooms (approximately 3 inches in diameter)
4 cloves garlic, minced
3/4 cup white onion, diced
3 teaspoons olive oil, divided
1/2 teaspoon dried parsley
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 cup bread crumbs (whole-wheat preferred)
1/4 cup sun-dried tomatoes, finely chopped
3/4 cup canned chickpeas, drained and rinsed
1 teaspoon fresh lemon juice
Cooking spray (olive oil preferred)
Directions
Preheat your oven to 375 °F. Clean the mushrooms with a damp paper towel or soft vegetable brush to remove any dirt. Carefully remove the stems from the mushroom caps and set the caps aside on a clean work surface. Finely chop the stems and reserve for the filling.
Place the cleaned mushroom caps gill-side down on a baking sheet lightly coated with cooking spray. Bake for 10 minutes. This initial roasting will begin to cook the mushrooms and release excess moisture.
While the mushrooms roast, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and diced onion, stirring occasionally until softened and fragrant, about 4 to 5 minutes.
One minute before the garlic and onion mixture finishes cooking, add the dried parsley, sage, rosemary, and thyme. Stir constantly to toast the herbs and distribute them evenly, about 1 minute.
Remove the skillet from heat and set the aromatic garlic-herb mixture aside to cool slightly.
In a large bowl, combine the reserved chopped mushroom stems with the drained chickpeas. Using a fork or the back of a spoon, gently mash the mixture until the chickpeas begin to break apart and combine with the mushroom pieces—the mixture should be chunky, not smooth.
Add the cooled garlic-herb mixture, bread crumbs, sun-dried tomatoes, lemon juice, and the remaining 2 teaspoons of olive oil to the bowl with the mushroom-chickpea mixture. Mix all ingredients together until well combined and evenly distributed.
Remove the mushroom caps from the oven. Lightly spray both sides of the caps with cooking spray and place them gill-side up on the baking sheet.
Divide the filling evenly among the mushroom caps, mounding it gently into the center of each cap. Press the filling down slightly so it is secure.
Return the baking sheet to the oven and bake for 15 to 18 minutes, until the stuffing turns golden brown on top and the mushrooms are tender when pierced with a fork.
Remove from the oven and let rest for 1 to 2 minutes. Serve warm, garnished with additional fresh or dried herbs of your choice if desired.
