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Chickpea Pesto-stuffed Mushrooms

Yield: 4 servings

Ingredients and directions for this recipe

2 tb Pine nuts
1/2 c Cooked chickpeas; drained
(reserve liquid)
2 c Lightly packed basil leaves
OR a mix of basil and
-parsley
2 Cloves garlic; chopped
2 tb Chickpea cooking liquid
1 tb Olive oil
Salt to taste
Grated Parmesan or Romano
-cheese; (optional)
12 md Or large mushrooms; up to 16
OR about 24 small mushrooms

4 TO 6 SERVINGS DAIRY-FREE

This chickpea pesto makes a delectable filling for mushrooms or it
can be served in the traditional manner by stirring it into warm
pasta.

Preheat oven to 350 degrees. Toast pine nuts in dry skillet until
aromatic and lightly colored. Be careful not to overcook. Combine
pine nuts and chickpeas in food processor and grind. Add herbs and
garlic and puree to a thick paste. Add chickpea liquid and process
until blended. Add oil and process until incorporated. Add salt and
mix. Sprinkle with cheese if desired.

Remove mushroom stems and reserve for another use; clean mushroom
caps. Fill caps with a tablespoonful (use a teaspoon for small
mushrooms) of pesto. Place mushrooms in a baking dish. Bake until
mushrooms are tender, about 15 minutes. Very large mushrooms may take
longer to cook.

PER SERVING: 36 CAL.; 1G PROT.; 2G TOTAL FAT (0 SAT. FAT); 4G CARB.; 0
CHOL.; 31MG SOD.; 1G FIBER

See also:
Previous recipe Chickpea Pasta With Parsley Pesto (tuscan)
Next recipe Chickpea Puree

Or try one of these recipes:
General Tso's Chicken No. 3
Roasted Roots