Chickpea And Sun-Dried Tomato Stuffed Mushrooms

Ingredients

• 8 large mushrooms (approx. 3" in diameter)
• 4 cloves garlic
• 3/4 cup white onion, chopped
• 3 teaspoons olive oil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 cup whole-wheat bread crumbs
• 1/4 cup sun-dried tomatoes, chopped fine
• 3/4 cup canned, drained, no-salt added chickpeas
• 1 teaspoon lemon juice
• cooking spray

Method

1. 1 Preheat oven to 375°F. Clean mushrooms and remove stems to use for the filling.
2. 2 Place mushroom caps open side down in the oven for 10 minutes to prepare for stuffing.
3. 3 Sauté chopped garlic and onion with 1 tsp olive oil. Add herbs one minute before finishing, then remove from heat.
4. 4 In a large bowl, mash mushroom stems and chickpeas. Add remaining ingredients and mix well.
5. 5 Spray a baking sheet and mushroom caps with cooking spray. Stuff mushrooms with the mixture.
6. 6 Bake for 15-18 minutes until stuffing is golden brown. Sprinkle with extra herbs and serve.