Chickpea and Spinach Stuffed Portobello Mushrooms

Ingredients

• 4 large portobello mushrooms
• 1 15 oz canned chickpeas
• 4 cups fresh spinach
• 4 cloves garlic
• 1 medium onion
• 1 3 tbsp nutritional yeast
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1 1/2 cup vegetable broth
• 2 tbsp parsley

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Clean the portobello mushrooms by wiping them with a damp cloth. Remove the stems and gently scrape out the gills with a spoon. Place the mushrooms, cap side up, on a baking sheet lined with parchment paper.

3. 3

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

4. 4

   Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

5. 5

   Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Stir in the drained chickpeas, nutritional yeast, lemon juice, salt, black pepper, and red pepper flakes. Mix well and cook for another 2-3 minutes.

6. 6

   Remove the skillet from heat and stir in the vegetable broth to moisten the mixture. Taste and adjust seasoning if necessary.

7. 7

   Spoon the chickpea and spinach mixture evenly into the portobello mushroom caps, packing them slightly.

8. 8

   Bake the stuffed mushrooms in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the filling is heated through.

9. 9

   Once done, remove from the oven and garnish with chopped parsley before serving.

10. 10

    Serve warm and enjoy your delicious, healthy Chickpea and Spinach Stuffed Portobello Mushrooms!