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1
Preheat oven to 350u00b0.
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2
Clean the mushrooms and separate the caps from the stems, keeping the stems to use later.
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3
Slice off a thin piece across each cap's inside so the mushroom's opening becomes wider and flatter. Also save these mushroom scraps.
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4
Place your mushroom caps, open-side-up, on a large cookie sheet or non-stick pan (pizza pans work nicely).
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5
In a food processor, combine garbanzo beans, mushroom pieces and onion. Chop them into a fine, nearly paste-like consistency.
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6
In a skillet, saute garlic in margarine, then place the processed combination in the pan and cook over medium-high heat.
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7
Stir in oil, corn meal, basil, parmesan cheese and salt.
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8
Keep mixing well as you continue to cook the ingredients together for about 2-3 minutes.
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9
Allow the stuffing to sit in the pan and cook for a few minutes, browning and crusting slightly. Turn, and brown the other side.
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10
After approximately 7-8 minutes, the stuffing is ready to be scooped into the mushroom caps. (Spritzing the mushroom caps with cooking oil is recommended.).
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11
Using a normal kitchen spoon, scoop generous mounds of the stuffing into each cap, pressing firmly to create packed mounds on each cap. Any leftover stuffing can be sprinkled around the caps.
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12
Bake at 350u00b0 for 20-25 minutes.
