Meatless Stuffed Mushrooms

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 16 medium mushrooms
• 3/4 cup garbanzo beans
• 3/4 cup grated parmesan cheese
• 1/2 liter sweet vidalia onion, chopped
• 1 tablespoon basil
• 1 tablespoon margarine
• 1/2 cup cornmeal
• 2 tablespoons olive oil
• 1 garlic clove, minced
• salt

Recipe

• 1 preheat oven to 350°.
• 2 clean the mushrooms and separate the caps from the stems, keeping the stems to use later.
• 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.
• 4 place your mushroom caps, open-side-up, on a large cookie sheet or non-stick pan (pizza pans work nicely).
• 5 in a food processor, combine garbanzo beans, mushroom pieces and onion. chop them into a fine, nearly paste-like consistency.
• 6 in a skillet, saute garlic in margarine, then place the processed combination in the pan and cook over medium-high heat.
• 7 stir in oil, corn meal, basil, parmesan cheese and salt.
• 8 keep mixing well as you continue to cook the ingredients together for about 2-3 minutes.
• 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.
• 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.).
• 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.
• 12 bake at 350° for 20-25 minutes.