Portabello Mushrooms Stuffed Chickpeas & Daiya Cheese

Ingredients:

4 portabello mushrooms, cleaned and de-gilled and minced stems
1 Tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 cans cooked Chickpeas/Garbanzo beans

Daiya mozarrello cheese
Parsley to garnish

Directions:
Preheat oven to 400. Apply a few drops of oil to a baking sheet and set aside.

Heat 1 Tbsp olive oil in wok or skillet on medium heat. When oil is hot, add onion, garlic, and stems and sauté until onions are translucent. Add the chickpeas to onion and combine well. Mash until desired texture or add mixture to food processor for 20 secs then scrap the side and process for another 15-20 seconds.

Spoon chickpea mixture into the mushrooms and top with Daiya cheese and spinkle on desired amount of parsley. Bake for 15-20 minutes until cheese melts.

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