Herb-Stuffed Mushrooms

Ingredients

• 8 large mushrooms (about 3 inches in diameter)
• 4 cloves garlic
• 3/4 cup white onion, chopped
• 3 teaspoons olive oil, divided
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 cup gluten-free bread crumbs
• 1/4 cup sun-dried tomatoes, chopped fine
• 3/4 cup canned no-salt-added chickpeas, drained
• 1 teaspoon lemon juice
• Cooking spray

Method

1. Preheat the oven to 375°F.
2. Clean the mushrooms with a paper towel or vegetable brush; remove the stems to use for the filling.
3. While the oven warms, put the mushroom caps (open side down) in the oven for 10 minutes to prepare them for stuffing.
4. Chop the garlic and onion and cook in 1 teaspoon of the olive oil until softened. One minute before they are finished, add the four herbs. After 1 minute, remove from the heat.
5. In a large bowl, mash the mushroom stems and chickpeas.
6. Add the onion mixture and all the remaining ingredients, including the rest of the olive oil. Mix well.
7. Lightly spray a baking sheet and the mushroom caps with cooking spray.
8. Stuff the mushrooms with the mixture and place on the baking sheet.
9. Cook for 15 to 18 minutes or until the stuffing is golden brown.
10. Remove from the oven, sprinkle with an herb of your choice, and serve.