Chickpea Pesto-Stuffed Mushrooms

1. 1

   Preheat oven to 350u00b0F Toast pine nuts in dry skillet until aromatic and lightly colored. Be careful not to overcook.

2. 2

   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.

3. 3

   Add salt and mix. Sprinkle with cheese if desired.

4. 4

   Remove mushroom stems and reserve for another use; clean mushroom caps. Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto.

5. 5

   Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15 minutes. Very large mushrooms may take longer to cook.

No nutritional information available.

No additional tips available.