Breadless Stuffing

By á-10847

Ingredients

• makes 8 servings
• 2 tablespoons olive oil
• 1 (4 ounce) package sliced fresh mushrooms
• 2 cloves garlic, chopped
• 1/2 cup diced celery
• 1/3 cup diced onion
• 1/2 cup water
• 1 1/2 cubes chicken bouillon
• 2 (12 ounce) cans garbanzo beans, drained and rinsed
• 1 egg
• 2 teaspoons dried sage
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Preparation

Step 1

1.Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.

2.Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.

3.Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.

4.Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.