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Portobellos Stuffed with Chickpeas and Chard
Quick Fix Vegan, Robin Robertson -- with some changes by Eve
A hearty, satisfying stuffed mushroom with special flavors.
4 large portobello mushrooms, stems and gills removed
59 ml1/4 c. minced onion
3 cloves garlic, minced
5 ml1 tsp. grated fresh ginger
1 bunch chard, finely chopped
30 ml2 T. tamari
10 ml2 tsp. toasted sesame oil
350 ml1 & 1/2 c. or one (15 oz) can chickpeas
180 ml3/4 c. breadcrumbs
salt and pepper to taste
Preheat oven to 400 F.
Arrange the mushroom caps stem side up in a lightly oiled baking dish.
Heat the sesame oil in a skillet over medium-high heat. Add the onion, garlic, ginger and chard. Drizzle with tamari and cook until onion is soft and chard is wilted, about 7 minutes.
Mash the chickpeas in a bowl and stir in the chard mixture and breadcrumbs. Season to taste. Spoon into the mushroom caps.
Cover and bake 15 minutes, uncover and bake 10 minutes more. Serve hot.