Monday, September 5, 2011

Meatless Monday! Mediterranean Stuffed Portabella Mushrooms

Roasted Portabella mushrooms are one of my favorite ingredients for a vegetarian meal.  They have that umami flavor and have a meaty texture that many people crave in a meal.  Instead of stuffing the mushroom with breadcrumbs, cheese, and spinach (which I totally love) I went with roasted chickpeas and hummus... plus a little extra cheese.  The hummus provides complex carbs and protein and the cheese adds protein and fat to make a complete meal.  To add more fiber and bulk to the meal, pair with a nice salad and you have an awesome vegetarian lunch or dinner!  This meal provides almost 1/2 of the protein needs for most people!

I am a huge fan of hummus and pretty much eat it on a daily basis... usually as a snack, but it works so well as a sandwich spread too!  You can really personalize this recipe to your taste by switching the flavor of hummus.  Feeling Mediterranean?  Try roasted garlic or sundried tomato...  In the mood for Mexican cuisine?  Try a jalepeno and cilantro hummus!

Mediterranean Stuffed Portabella Mushrooms
Serves 4

2 Tbsp cup olive oil
1/4 cup balsamic vinegar
1 tsp chopped garlic
1 tsp dried rosemary
1 tsp dried basil
4 Portabella mushroom caps

1 tomato, chopped
1/2 cup canned chickpeas
1 Tbsp olive oil
1 tsp cumin
1 tsp paprika
1 cup of garlic hummus
4 oz part-skim mozzarella cheese, shredded
pepper, to taste

Preheat the oven to 425.  Rinse the chickpeas well and toss with olive oil, cumin, and paprika and bake for 30-40 minutes or until crunchy.

Combine the first 5 ingredients.  Pour over the mushrooms and allow to marinate for 5-10 minutes.  Preheat the oven to 325.  Spread on a baking sheet and allow to bake for 30 minutes (this can be done ahead of time).  Bake the mushrooms for 15 minutes.  Place 1/4 cup of hummus in the center of each mushroom cap, top with 1 Tbsp chopped tomato, and roasted chickpeas.  Sprinkle 1 oz of cheese on top and add pepper.  Bake for 7 minutes.

Nutrition Facts: 1 stuffed mushroom
260 Calories, 20 g carbohydrates, 14 g protein, 16 g fat, 5 g fiber, 270 mg sodium

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