Dave’s Herb-Stuffed Mushrooms

45 min · Serves 4

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion Recipe submitted by Dave, MyPlate Nutritionist and Webmaster

What goes in

• 8large mushrooms
• 4garlic
• ¾ cupwhite onions
• 14.8 mlolive oil
• 2½ mldried parsley
• 2½ mldried sage
• 2½ mldried rosemary
• 2½ mldried thyme
• ¼ cupbread crumbs
• ¼ cupsun-dried tomatoes
• ¾ cupchickpeas
• 4.9 mllemon juice
• 1cooking spray

How to cook it

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

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