Portabella Mushrooms stuffed with Herbed Chickpeas. Vegan Recipe


Didn’t I say that my brain juices start flowing around the holiday season:)

These delicious Portabellas, stuffed with Chickpeas, Cashews, carrots, onions, herbs and bread crumbs make for delicious addition to the holiday menu. Add some cranberries to make these even more festive.

No pre-cooking of the stuffing is required. You can saute the stuffing a bit if you prefer. These portobellos come together fairly quickly. Switch out the bread crumbs with gluten-free ones or use coarsely ground oats or just omit them to make these gluten and grain free. Omit the oil to make oil-free.

What are some of your favorite harvest stuffings?

As I am not a big fan of mushrooms, I made myself a personal pizza topped with the herbed chickpea mixture. :). I used this crust.

Mushrooms stuffed with chickpeas | Vegan Richa

And the Chewie chronicles continue. He should be eating antibiotics, but it is an hour long ordeal everyday to get him to eat them. The powdery substance is too much to fit into a any kind of treat and inevitably falls out. He spits out anything we add it to, including his favorite things like rice, apple sauce, almond butter. Dogs are super smart. I was browsing the interwebz to get more ideas on how to get him to eat stuff, and found that there are some even smarter dudes. One dog learnt to hide the pills on the side of his mouth and eat the treats/pill pockets and then spit out the pill when no one was looking. 
The poor pup hasn’t been sleeping well at night and so have we. I hope we can find some relief for him soon. 

More Stuffed goodies
These cheesy Hashbrowns stufffed Portabellas.
Savory Samosa stuffed French toast. Now those potatoes can be stuffed in shrooms too.
Tempeh and Pumpkin Bread Stuffing.
Sweet Potato Crepes Stuffed with smoky Millet and veggies.
Naan bread stuffed with Spiced cauliflower and carrots.

Steps:
Mash the cooked or canned chickpeas really well. Add the spices, herbs, chopped veggies and mayo/tahini.



Mix it all up. Add cashews, bread crumbs, oil and mix well.



Season the portobellos and fill them up.



Bake until mushrooms are well done.

Portabella Mushrooms stuffed with Herbed Chickpeas, veggies, cashews

Portabella Mushrooms stuffed with harvest Chickpeas
Allergen Information: Free of Dairy,egg, corn, soy, yeast. Can be made gluten-free, grain-free and oil-free. 

Makes 5-6 well stuffed bellas
Ingredients:
Stuffing:
1 can Chickpeas/garbanzo beans 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 herb blend(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)
2 tsps extra virgin olive oil (optional)

Portabellas, stems removed. Remove gills if you like
salt, pepper, thyme to taste
extra virgin olive oil
1 tomato sliced

Method:
Wash and scrub the bellas. Pat dry. Brush olive oil all over and place with tops down on parchment lined baking sheet. Sprinkle a little salt, pepper and thyme on the bellas. 

Stuffing:
In a bowl, add chickpeas and mash well. Add all the ingredients till black pepper and mix well. Taste and adjust salt and seasoning. When ready to use the stuffing to stuff the portabellas (or to stuff bell peppers or tomatoes or Squash), add the cashews, bread crumbs and oil and mix well. Add a few tsps broth or water if the mixture feels too crumbly.
Note: If you like the veggies well cooked, then saute the onions in oil, for 4-5 minutes on low-medium heat. Then add carrots, cashews and mashed chickpeas and a few tablespoons of veggie broth, cover and cook for 5-8 minutes. Take off heat, add the rest of the ingredients and mix well and use. 

Stuff the seasoned mushrooms with the stuffing. Top with tomato slices. Bake in preheated 350 degrees F for 30-40 minutes, or until the mushrooms are well done and the stuffing is golden,

Variations: Add cheese shreds of choice. Omit the bread crumbs or use gf crumbs or coarsely ground oats to make gluten-free.



These mushrooms stuffed with chickpeas are being shared at Ricki’s welllness weekend. allergy Free wednesdays

Now, for some Turkey talk. This info-graphic from Huffington Post about Turkeys 

 

Comments

  1. says

    So sorry to hear your still struggling with Chewie. It’s so distressing when you get can’t animals to take the medicine that’s going to make them better. My Alfie has a thyroid condition and has to take tablets daily. We’ve found the only way to get them into him is literally to put them down his throat! Sounds horrible but he just spits them out otherwise.
    These mushrooms look so good. I’ve made a lentil-rice stuffed portobellos with cashews but these look even better.

    • says

      oh emma, he shuts his mouth and tries to escape now. the pill down his throat worked just once, now he is too wary and we are being gentle to not hurt his throat and all of this isnt going to help him at all.

  2. says

    I empathize with you about trying to get Chewie to take his medicine! I had the same problem with my cat, Sophie. Your recipe looks just delicious! I’m going to make it for Thanksgiving. I’m assuming the cashews are raw? Happy Thanksgiving to you and yours~

    • says

      yes they are raw cashews. chewie is just getting smarter and smarter. plus it doesnt help that the meds give him a bit of nausea. he isnt his usual food motivated self right now

  3. says

    This recipe looks wonderful! I bet the chickpea mixture would be delicious as a stuffing for bell peppers too.

    So sorry to hear your pup still isn’t feeling well :( Sending positive thoughts your way!

  4. says

    Peanut butter or stuffing the pill into vegan hot dogs helps for us.

    And I have to say that I can’t wait to try this recipe. We love portabello mushrooms and I am always looking for new ways to serve them.

  5. says

    I’m not a huge fan of mushrooms either but the pizza idea I’m all over!
    Sorry to hear Chewie is still having problems, it must be so frustrating that he won’t take his medicine. Hopefully you can find a different method to get him to take it.

  6. says

    Spinningly yumful! This reminds me of my mom’s stuffed artichokes…brimming with Italian-spiced breadcrumbs and lemon butter. I don’t know if I could stuff mashed chickpeas in artichokes but I’m willing to try! I’d also try stuffing plum tomatoes and just eating that delicious mix in a lettuce wrap! Many thanks for the recipe.
    Best wishes and speedy recovery for little Chewie. :)

  7. says

    Bummer that Chewie is still finding ways to avoid taking his meds- tricky little pup you have! I love alternative stuffing – my newest obsession in the acorn squash and quinoa stuffing I made last month, so good! I like that you can use this one as a topping for pizza, what a great idea!

  8. Anonymous says

    Thank you for the awesome recipe! I just made them. While waiting for the mushrooms to cook we ate the left over stuffing from the bowl. We could not wait to try the mushrooms.WOW Just delicious! I am making again for a dinner with friends this weekend. Thanks!!! Michelle

  9. says

    Just read your image about the turkeys and wanted to contribute another fact that I heard recently. The turkeys have been breed to produce such large breasts that they are unable to reproduce by themselves; the breast is too big and gets in the way! So it’s someone’s job to go and collect the “stuff” and do it for the turkeys. Hope you and your readers find this as funny and absurd as I do. (http://www.marketplace.org/topics/life/freakonomics-radio/your-thanksgiving-turkey-probably-product-artificial-insemination)

  10. says

    Had this last night for dinner, it was delicious! Having the left over stuffing for lunch right now – I put it on a piece of bread in the oven for 25 minutes. Super tasty. Thank you!

  11. Anonymous says

    this is going to be this year’s main dish for sure. in planning on subbing cashews for chestnuts and adding some apples and bell’s seasoning! mmmm!

  12. Lauren says

    This recipe was awesome! I did not like the cashews, too sweet, I did walnuts instead and added chopped cherry tomatoes and fresh parsley to the recipe as well 2 Tbsp of nutritional yeast. The flavor profile seemed to be Italian but never committed to it. Fresh basil on top after it baked was deelish too. Thanks for the inspiration!!!

  13. Melissa says

    So I made this for my lunches this week.

    SO GOOD. I didn’t have the bread crumbs and I added some shredding cheese. I also used real garlic instead of garlic powder.

    I will be making this again.

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