- 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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