Vegan Chickpea Stuffed Portobello Mushrooms Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portobello mushroom caps stuffed with a savory Mediterranean chickpea mixture and breadcrumbs. Hearty and flavorful, they work as a main for vegetarians or a substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 can chickpeas ( or 1.5 cups cooked chickpeas)
- 1/2 cup small chopped carrots
- 1/4 cup finely chopped red onions
- 3-4 scallions chopped
- 1/2 - 3/4 tsp salt (depends on if the chickpeas are already salted or not)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp Italian herbs (Thyme, oregano, rosemary, basil, marjoram)
- 2 Tablespoons vegan mayo or tahini
- black pepper to taste
- 1/4 cup raw cashew halves
- 1/4 cup bread crumbs (use gf crumbs or omit or use coarsely ground oats to make gluten-free)
- 1 tomato sliced
- 2 tsps extra virgin olive oil (optional)
- 6 Portobello mushrooms (stems removed. Remove gills if you like)
- salt to taste (pepper, thyme to taste)
- extra virgin olive oil
- thyme
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 691mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 538mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 691MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.