Stuffed Portabella Mushrooms with Balsamic Glaze

4 large portabella mushroom caps, cleaned and gills removed
1/2 cup mushrooms, trimmed and sliced
2 Tbsp olive oil
1/3 cup balsamic vinegar
1 1/2 cup walnuts (chopped and divided)
1/2 cup chickpeas
2 Tbsp chives, chopped (divided)
1 clove garlic, roughly chopped
2 tsp lemon juice
2 tsp lime juice
Salt and pepper to taste (about 1/4 tsp each)

Set oven to 350 degrees. Brush mushroom caps with oil and set aside. Place walnuts and mushroom pieces into food processor. Pulse to chop smaller. Add chickpeas, garlic, chives, lemon juice, lime juice, salt and pepper. Pulse to small burger-like consistency. Fill mushroom caps with mixture. Broil on low for 10 minutes. Meanwhile, boil balsamic vinegar to reduce to a thicker syrup. Drizzle over burgers. Top with remaining chopped walnuts and chives.

Healthy Facts April 2017: Stuffed Portabella Mushrooms With Basamic Glaze

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