Chickpea Pesto-Stuffed Mushrooms

Vegetarian Times. The pesto can be tossed with pasta too.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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
•  salt
•  grated parmesan cheese (optional) or  romano cheese (optional)
• 12 -16  fresh large mushrooms or 24  small mushrooms

Directions

1. Preheat oven to 350°F Toast pine nuts in dry skillet until aromatic and lightly colored. Be careful not to overcook.
2. Combine 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.
3. Add salt and mix. Sprinkle with cheese if desired.
4. Remove mushroom stems and reserve for another use; clean mushroom caps. Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto.
5. Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15 minutes. Very large mushrooms may take longer to cook.