Chickpea Stuffed Portabella Mushrooms

  • ½ cup chopped carrots
  • ¼ red onion, chopped
  • 3-4 green onions, chopped
  • 5 portabellas, stems and gills removed
  • 1 tomato, sliced
  • 1 can chickpeas, drained
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • 1 tsp. It. Herb blend
  • 2 tbsps. mayo
  • Salt, pepper, and thyme to taste
  • ¼ cup cashew halves
  • ¼ cup bread crumbs
  • Olive oil

Preheat oven to 350°. Brush olive oil all over the portabellas, and place with tops down on a greased baking sheet. Sprinkle mushrooms w/ salt, pepper, and thyme. Mix together all remaining ingredients (except for the tomato) in a mixing bowl. Stuff the mushrooms w/ the mixture, and top w/ tomato slices. Bake for 30-40 min., or until the mushrooms are soft and their stuffing is golden.


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