/gheeː peaː teaː/
Servings: 4 | 45 minutes | 210 kcal
The combination of Portobello mushrooms, chickpeas, and avocado in this recipe is a modern twist on traditional stuffed mushrooms, which are typically filled with breadcrumbs, cheese, and various herbs. This vegan version offers a healthy and flavorful alternative that everyone can enjoy.
When my friend first mentioned the idea of combining chickpeas, avocado, and mushrooms, I was skeptical. But after trying this recipe, I was blown away by how well the flavors and textures work together. It' now a go-to dish for when I want to impress guests with a unique and delicious vegan meal.
Ingredients
- 4 large Portobello mushrooms
- 1 tablespoon olive oil
- 1 cup cooked chickpeas
- 1 medium ripe avocado
- 1 teaspoon lemon juice
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Remove the stems from the Portobello mushrooms and gently scrape out the gills with a spoon.
- Brush both sides of each mushroom cap with olive oil and place them on a baking sheet.
- Roast the mushroom caps in the oven for 15-20 minutes, or until they are tender.
- While the mushrooms are roasting, prepare the chickpea and avocado filling by mashing the avocado in a medium bowl with a fork.
- Stir in the lemon juice, basil, parsley, cilantro, garlic powder, salt, and black pepper.
- Gently fold in the cooked chickpeas until well combined.
- Once the mushrooms are done roasting, remove them from the oven and let them cool for a few minutes.
- Stuff each mushroom cap with an equal amount of the chickpea and avocado mixture.
- Serve the stuffed mushrooms immediately and enjoy!