Chickpea Pesto Stuffed Mushrooms

Vegetarian times. The pesto can be tossed with pasta too.

Preheat oven to 350f toast pine nuts in dry skillet until aromatic and lightly colored.

Be careful not to overcook.

Combine pine nuts and chickpeas in food processor and grind.

Add herbs and garlic and pure to a thick paste.

Add chickpea liquid and process until blended.

Add oil and process until incorporated.

Add salt and mix.

Sprinkle with cheese if desired.

Remove mushroom stems and reserve for another use.

Clean mushroom caps.

Fill caps with a tablespoonful of pesto.

Place mushrooms in a baking dish.

Bake until mushrooms are tender , about 15 minutes.

Very large mushrooms may take longer to cook.

pine nuts, chickpeas, basil leaves, garlic cloves, water, olive oil, salt, parmesan cheese, fresh large mushrooms