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Dave’s Herb-Stuffed Mushrooms

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Dave’s Herb-Stuffed Mushrooms

A note from Lisa (Cooking with Lisa): I really love stuffed mushrooms as an appetizer, but often they are typically stuffed with sausage and cheese and contain up to 15g. fat & 5g. saturated fat per serving.  This recipe removes the sausage and cheese and adds finely diced mushrooms, garbanzo beans & sun-dried tomatoes.  

[Serves 4]


  • 8 large mushrooms (approx.. 3” diameter)
  • 4 cloves garlic
  • ¾ cup white onion
  • 3 teaspoons olive oil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried sage
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ cup whole wheat bread crumbs
  • ¼ cup sun-dried tomatoes, chopped fine
  • ¾ cup canned, drained, no-salt-added chickpeas (garbanzo beans)
  • 1 teaspoon lemon juice
  • Cooking spray


  1. Preheat oven to 375 degrees F.
  2. Clean mushrooms with a paper towel or vegetable brush; remove stems to use for filling.
  3. While the oven in warming, put mushroom caps (open side down) in over for 10 minutes. This will prepare the caps for stuffing.
  4. Chop the garlic and onions and saute with 1 teaspoon olive oil. One minutes 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 – 18 minutes or until the stuffing is golden brown.
  10. Remove from over, sprinkle with an herb of your choice, and enjoy.

Nutrition Information per portion (2 stuffed mushrooms):

Calories: 209, carbohydrates: 35g, dietary fiber: 8g, saturated fat: 1g, cholesterol: 0g, sodium: 130mg.

(½ oz. grains,  1 ½ cups vegetables)

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