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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.

Major Ingredients: