4 large portobello mushrooms with stems
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled
1-15.5 ounce can garbanzo beans, drained
½ onion, finely diced
½ cup finely shredded baby spinach
¼ cup pine nuts
¼ cup freshly grated parmesan
1 teaspoon cumin
½ teaspoon of sea salt
Fresh cracked black pepper to taste
Pinch of red chili flakes to taste
Preheat oven to 375◦. Clean or rinse portobello mushrooms and pat dry. Remove gills with a spoon and trim stems for mushrooms bits. Chop bits and set aside. Place mushroom caps open side down on sheet pan and drizzle with a touch of olive oil. Roast mushrooms for 10 minutes then remove from oven. Drain liquid from pan.
While whole mushrooms are roasting, heat olive oil in sauté pan on medium heat. Add diced onions and cook for 3 minutes then add chopped mushroom bits to pan and cook for 1-2 more minutes.
In a food processor, finely mince garlic cloves. Add drained garbanzo beans and pulse until beans are broken down into a chunky texture. Transfer to mixing bowl. Add in sautéed onions and mushroom bits and stir to combine. Add shredded spinach, pine nuts, grated parmesan. Season with cumin, sea salt, black pepper, and red chili flakes and mix again. Fill each mushroom top with mixture and bake for another 15 minutes to serve. Refrigerate any leftovers.
