Portobellos stuffed with Chickpeas & Chard

One of my new year resolutions was to try two new recipes a week from the library of Vegan Cookbooks I’ve acquired over the past year. Disclaimer: I am a really terrible recipe follower. I usually go off the “general” recipe but am missing some ingredient and slightly wing it.  I chose this recipe because shock!I actually had every ingredient on hand (and we have so much chard in our garden right now I can barely keep up with consuming it!).  This recipe is from “Quick-Fix Vegan” by Robin Robertson and is definitely going to be a repeat.  To do over the only thing I would add is a sauce to top it off – more for presentation than a need for more flavor.  I think I’ll add a squeeze of Veganaise + Siracha next time.  I served with bulgar and salad.

Ingredients:

  • 4 Large Portobello Mushroom Caps (stems & gills removed)
  • 1 Tablespoon Olive Oil
  • 1.4 Cup Minced Onion
  • 3 Cloves Garlic, Minced
  • 1 teaspoon grated fresh ginger
  • 1 bunch chard, finely chopped
  • 2 Tablespoons Soy Sauce
  • 2 teaspoons toasted sesame oil
  • 1 can chickpeas
  • 3/4 cups panko crumbs + more for topping
  • Salt & Freshly Ground Pepper

Preheat oven to 400 – arrange the caps, stem side up, in a lightly oiled baking sheet and set aside.  Heat olive oil in skillet over medium-high heat.  Add onion, garlic, ginger & chard.  Drizzle on the soy sauce & sesame oil and cook until onion is soft and chard is tender (about 7 min). Set Aside.  Mash chickpeas in a bowl.  Pour any excess liquid from the chard onto the mushroom caps and add the chard mixture to the chickpeas and panko (with salt & pepper to taste).  Mix Well.  Spoon the mixture into mushroom caps and add additional panko if desired (i did).  Cover & bake for 15 minutes, then uncover and bake until mushrooms are tender and stuffing is hot (about 10 minutes.  Serve Hot.

img class=”aligncenter size-large wp-image-171″ alt=”DSC03471″ src=”https://uprooteddaily.files.wordpress.com/2014/01/dsc03471.jpg?w=470″ width=”470″ height=”312″ /> DSC03486

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