Chickpea-Stuffed Portobello Mushrooms
"Vegan Chickpea Roma Tomatoes"
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Chickpea-Stuffed Portobello Mushrooms
ingredients
- 4 large Portobello mushrooms
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small red onion, finely chopped
- 1 medium yellow bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C). Remove the stems from the Portobello mushrooms.
- 2.
In a large bowl, mash the chickpeas with a fork until they are partially crushed. Add red onion, yellow bell pepper, garlic, olive oil, smoked paprika, dried oregano, cumin, salt, and pepper. Mix well to combine all the ingredients.
- 3.
Stuff each Portobello mushroom with the chickpea mixture, pressing it gently to fill the cavity completely. Place the stuffed mushrooms in a baking dish and drizzle a little olive oil over the top.
- 4.
Bake for 25-30 minutes or until the mushrooms are tender and juicy. Garnish with fresh parsley and serve hot.
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