LEMONY STUFFED MUSHROOMS

By joanmarie

Ingredients

• 1 MEDIUM LEMON JUICED (USE 4 TABLESPOONS)PLUST GRATED ZEST 2 TEASPOONS
• 1 TABLESPOON OIL, OLIVE, EXTRA-VIRGIN
• 12 LARGE WHITE MUSHROOMS
• 12 1/2 OUNCE CAN GARBANZO BEANS (CHICKPEAS)
• 3 TABLESPOONS PARMESAN CHEESE
• 6 GRAPE TOMATOES THINLY SLICED
• CRACKED BLACK PEPPER

Preparation

Step 1

HEAT BROILER
IN LARGE BOWL, COMBINE 2 TABLESPOONS OF THE LEMON JUICE, AND THE OIL. ADD THE MUSHROOM CAPS, TOSSING TO COAT, SET ASIDE TO MARINATE WHILE YOU MAKE THE STUFFING.

IN A MINI FOOD PROCESSOR, COMBINE TH CHICKPEAS, PARMESAN,LEMON ZEST, 1/4 CUP WATER AND REMAINING 2 TABLESPOONS LEMON JUICE. PROCESS TO A COARSE PUREE.

PLACE THE MUSHROOM CAPS STEMMED-SIDE DOWN ON A RIMMED BAKING SHEET. BROIL FOR 5 MINUTES, OR UNTIL JUST BEGINNING TO RELEASE THEIR LIQUID. TURN MUSHROOMS OVER AND MOUND EACH WITH 2 TABLESPOONS OF THE CHICKPEA STUFFING

RETURN TO BROILER FOR 3 MINUTES TO HEAT THE STUFFING. TOP EACH MUSHROOM WITH TOMATO SLICES AND A GRINDING OF PEPPER. SERVE WARM