Vegetarian Times. The pesto can be tossed with pasta too.
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Units: US | Metric
- 2 tablespoons pine nuts
- 1/2 cup cooked chickpeas, drained (reserve liquid)
- 2 cups lightly packed basil leaves (or 2 cups a mix of basil and parsley)
- 2 garlic cloves, chopped
- 2 tablespoons water, chickpea cooking liquid
- 1 tablespoon olive oil
- grated parmesan cheese (optional) or romano cheese (optional)
- 12 -16 fresh large mushrooms or 24 small mushrooms
- 1Preheat oven to 350°F Toast pine nuts in dry skillet until aromatic and lightly colored. Be careful not to overcook.
- 2Combine pine nuts and chickpeas in food processor and grind. Add herbs and garlic and purée to a thick paste. Add chickpea liquid and process until blended. Add oil and process until incorporated.
- 3Add salt and mix. Sprinkle with cheese if desired.
- 4Remove mushroom stems and reserve for another use; clean mushroom caps. Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto.
- 5Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15 minutes. Very large mushrooms may take longer to cook.
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Nutritional Facts for Chickpea Pesto-Stuffed Mushrooms
Serving Size: 1 (106 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 123.0
- Calories from Fat 63
- Total Fat 7.1 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 95.4 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 3.8 g
- Sugars 1.4 g
- Protein 5.3 g