Italian Chickpea Stuffed, Balsamic Marinated, Mushrooms, NutParmesan Crusted tops! (Vegan & GF)

I’m a stuffed mushroom fan, but I was surprised at how hard it was to find recipes that didn’t include cheese and bread somehow in the mix (and still actually sound yummy).  I was also surprised to see that there weren’t many experimental stuffed mushroom recipes (maybe they just don’t work?)  So I may experiment soon.

This recipe was inspired by this one hereMarinatedStuffedMushroom

Ingredients

  • 6 – 8 Large Mushrooms for stuffing.
  • 1 can Chickpeas/garbanzo beans or 1.5 cups cooked chickpeas
  • 2 Carrots Chopped
  • Half a Red Onion Chopped
  • 1/4 Sweet Onion Chopped
  • A few Chopped Radishes
  • Greens of Some Kind (I used Radish and Carrot Greens)
  • 1 T Flax Meal (because why not add flax to everything – totally optional)
  • 1/2 C Nuts (I used Walnuts, Brazil and Almond – use any you have)
  • 1/4 C Nutritional Yeast (or less/more depending on how cheezy you like them)
  • Balsamic Vinegar
  • Italian Seasonings
  • Red Pepper Flakes
  • Salt

Directions

  1. Start by removing the stems and cleaning out the inside of the mushrooms, prepping them for stuffing.  I save the insides, chop them up, and add them to the stuffing mix.
  2. Take your cleaned mushrooms and Marinade them in a bit of balsamic. (I did this for about an hour).
  3. Meanwhile, combine Carrots, Mushroom Parts (if you kept them), Onions, Radish, Greens, Flax and Garbanzo Beans.  Mash everything together (using a masher or fork).  Then add in a generous amount (I just give it a nice heavy coat) of Italian Seasonings and a Dash of Salt and Stir.
  4. Separately, Blend Together Nuts and Nutritional Yeast (should be ground up into a Parmesan type texture). Add a dash of salt to the mixture and Set Aside.
  5. Preheat oven to 375F.  Remove your Mushrooms from Marinade (reserve Vinegar) and bake for about 10 minutes (watch them, remove them when liquid has pooled inside the mushrooms).
  6. Carefully dump the liquid out of your Mushrooms, I use tongs to do this.
  7. Now carefully stuff your mushrooms with your mixture and top them with your Nut Parm Mixture.
  8. Place back into the oven on Broil until tops JUST begin to brown. This only takes a few minutes, watch carefully, check every minute or so, after the first few have passed.
  9. Remove when lightly crisped at the tops.  Drizzle a bit of Balsamic over the tops (you can use the same Balsamic you used to marinade) and let cool slightly and serve!
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