Chickpea and Spinach Stuffed Portobello Mushrooms

4 large portobello mushroom caps

1 can chickpeas, drained and rinsed

2 cups fresh spinach, chopped

½ cup crumbled feta cheese (optional or vegan feta)

¼ cup breadcrumbs (optional, can use gluten-free)

2 cloves garlic, minced (omit for GERD and use a pinch of asafoetida for flavor if tolerated)

Olive oil

Salt and pepper

Preheat the oven to 375°F (190°C). Brush the mushroom caps with olive oil and place gill-side up on a baking sheet. Season with salt and pepper.
In a bowl, mix together chickpeas, spinach, feta, breadcrumbs, and garlic (if using). Season with salt and pepper.
Stuff the mixture into the mushroom caps. Drizzle with more olive oil.
Bake for 20-25 minutes, until the mushrooms are tender and the topping is golden.
Serve warm.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🫑Stuffed Vegetables

CuisineMediterranean

Occasions🥟Appetizer📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m