Friday, June 15, 2012

Portobellos Stuffed with Chickpeas and Chard

This recipe is from the cookbook Quick-Fix Vegan by Robin Robertson.
 Recipe: see page 147 of Quick-Fix Vegan.
This is another very tasty, and healthy, recipe from this cookbook. So far, I have liked everything I have made from Quick-Fix Vegan. The stuffing has an asian-style flavor that comes from the fresh ginger, soy sauce, sesame oil and greens. The mashed chickpeas bring a lot of protein, and along with the cooked chard, a soft texture that is contrasted by the crunchiness of the panko bread crumbs on the topping. This might be a good dish to serve on Thanksgiving. Even if you don't include the portobellos, the stuffing is great on its own.

Ingredients: portobello mushroom caps, onion, chickpeas, chard, panko crumbs, garlic, fresh ginger, soy sauce, sesame oil, salt, black pepper.