Chickpea Pesto Stuffed Mushrooms
Elevate your appetizer game with these irresistible Chickpea Pesto Stuffed Mushrooms—perfectly roasted mushroom caps brimming with a creamy, herbaceous filling that’s both wholesome and packed with flavor. Combining protein-rich chickpeas, fresh basil, toasted pine nuts, and a touch of Parmesan, the pesto filling is a textural delight that’s rich yet light. A golden breadcrumb topping adds a satisfying crunch, while a drizzle of olive oil ensures every bite is decadently savory. Ready in just 35 minutes, this crowd-pleasing recipe is ideal for dinner parties, holiday spreads, or as a vegetarian main course. Pair with a crisp salad or enjoy these bite-sized delights on their own for a guilt-free indulgence!
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Recipe Information
Ingredients
- 12 pieces Large white or cremini mushrooms
- 1 cup Canned chickpeas, drained and rinsed
- 1 cup Fresh basil leaves
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Pine nuts, lightly toasted
- 1 piece Garlic clove, minced
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Breadcrumbs
- 2 tablespoons Extra Parmesan for garnish (optional)
- 1 tablespoon Olive oil spray or extra olive oil
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set the caps aside, cavity side up. Discard the stems or save them for another recipe.
In a food processor, combine the chickpeas, basil leaves, Parmesan cheese, pine nuts, minced garlic, olive oil, lemon juice, salt, and black pepper.
Blend the mixture until smooth but slightly textured, scraping down the sides as needed. Taste and adjust seasoning if desired.
Spoon the chickpea pesto filling into the mushroom caps, pressing lightly to ensure the filling stays in place.
Sprinkle breadcrumbs evenly over the stuffed mushrooms for a crunchy topping.
Place the mushrooms on the prepared baking sheet. Spray lightly with olive oil or drizzle a bit of olive oil over each mushroom.
Bake in the preheated oven for 18–20 minutes, or until the mushrooms are tender and the filling is lightly golden.
Remove from the oven and let cool slightly. Garnish with extra grated Parmesan cheese if desired.
Serve warm, and enjoy your Chickpea Pesto Stuffed Mushrooms!
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 16.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 471 mg | 36% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1370 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
