Chickpea Pesto-Stuffed Mushrooms Recipe

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Chickpea Pesto-Stuffed Mushrooms
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Ingredients:

Directions:

  1. Preheat oven to 350°F Toast pine nuts in dry skillet until aromatic and lightly colored. Be careful not to overcook.
  2. Combine pine nuts and chickpeas in food processor and grind. Add herbs and garlic and purée to a thick paste. Add chickpea liquid and process until blended. Add oil and process until incorporated.
  3. Add salt and mix. Sprinkle with cheese if desired.
  4. Remove mushroom stems and reserve for another use; clean mushroom caps. Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto.
  5. Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15 minutes. Very large mushrooms may take longer to cook.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 77.12 Kcal (323 kJ)
Calories from fat 42.73 Kcal
% Daily Value*
Total Fat 4.75g 7%
Sodium 4.28mg 0%
Potassium 254.84mg 5%
Total Carbs 6.24g 2%
Sugars 1.88g 8%
Dietary Fiber 1.92g 8%
Protein 3.53g 7%
Vitamin C 3mg 5%
Iron 1.4mg 8%
Calcium 25.2mg 3%
Amount Per 100 g
Calories 89.24 Kcal (374 kJ)
Calories from fat 49.44 Kcal
% Daily Value*
Total Fat 5.49g 7%
Sodium 4.96mg 0%
Potassium 294.91mg 5%
Total Carbs 7.22g 2%
Sugars 2.17g 8%
Dietary Fiber 2.22g 8%
Protein 4.09g 7%
Vitamin C 3.5mg 5%
Iron 1.6mg 8%
Calcium 29.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

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