CHICKPEA PESTO-STUFFED MUSHROOMS 4-6 servings
2 TBSP. pine nuts
½ cup cooked chickpeas, drain if canned, reserve liquid
2 cups lightly packed basil leaves or basil and parsley
2 cloves garlic chopped
2 TBSP. chickpea cooking liquid if fresh
1 TBSP. olive oil
Salt to taste
Grated Parmesan or Romano cheese
12-16 medium to large mushrooms or 24 small mushrooms
***Preheat oven to 350 degrees.
***Toast pine nuts in a 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 recipe.
Clean mushroom caps.
***Fill caps with a tablespoonful of pesto; teaspoon for small
***Place mushrooms in a baking dish. Bake until mushrooms are
tender, about 15 minutes. Very large mushrooms may take longer