I used the basic method for making stuffed mushrooms, but with no cheese for this protein packed dish, I used Garbanzo beans for the base of the filling instead, and I think they came out great! These are not only tasty but low in fat, calories and healthy! I used lemon to top it off, Lemon is what really brings the flavors alive!
Things you'll need2 Packages of Button mushroom
About a 1/4 cup bread crumbs
3 stalks celery diced (including the leaves)
1/2 purple onion diced(or one regular white onion)
5 garlic cloves minced
1 can garbanzo beans. (chickpeas)
salt, pepper, garlic powder-onion powder which I love!
Olive oil, or canola oil, ( I used canola oil to fry the onions, celery and stems of the mushrooms)Just enough to cover the bottom of the pan.
Other Items you'll need
Cooking spray, I like to make my own, get a mister bottle, and fill it with olive oil! Healthier then the chemical cooking sprays!
food processor, or blender or you can use a fork(to mash the beans)
Pre Heat oven to 400 degrees.
Wash mushrooms and pat dry, pop stems out, be careful not to break the shroom., place stems aside, along with minced celery,onion and garlic cloves.
Step 2Take 1 can of beans drained and rinsed, and mash them up by any of the above following method, I used a food processor. Put your mashed beans in a bowl and set aside
Take all ingredients from step 1, and cook them up in a pan, with your oil, and onion powder, garlic powder salt and pepper, eyeball it, don't hold back on the garlic and onion powder, you can always add more salt and pepper to them once finished. Cook till onions are translucent and celery is soft.
Let the mixture cool, about 10-15 minutes, once cooled add it to the bean mash, with your 1/4 cup bread crumbs and with clean hands combine together well, spray baking sheet with mist oil and start filling up your mushrooms, pop them in the oven for about a 1/2 an hour...once done, let them cool for 4 minutes, and serve with lemon wedges!