Stuffed Button Mushrooms

I always thought it was adorable how easily the stems of button mushrooms pop out of the cap.  It's almost as if the mushrooms are screaming, "Hey, come stuff me with yumminess!"  Well, I heard the call and obeyed the command ;)

These button mushrooms are filled with a light and healthy mixture of veggies and chickpeas.  They're so healthy, in fact, that you could eat the entire batch and not feel guilty about it(like me!).  The filling is delicious on it's own and is a perfect topping for salads and stir fries.

Stuffed Button Mushrooms
makes about 16, depending on the package of mushrooms you get.

1 8oz package of button mushrooms, washed, patted dry, and stems removed(popped out!)
1/2 tsp olive oil
1 small shallot, minced
2 cloves of garlic, minced
1/2 cup of cooked chickpeas, smashed with a fork
1/4 cup lightly packed spinach, chopped
1/4 tsp basil
1/4 tsp parsley
sea salt
1 tbsp cornmeal
1/2 tsp olive oil

Preheat oven to 375.  Have a small to medium casserole dish ready to put the prepared mushrooms in before cooking.

To make filling:
In a cast iron skillet over medium heat, saute shallots and garlic in olive oil, until fragrant and transparent, adding desired amount of salt.  Add in chickpeas and spinach,  and continue to saute until spinach turns bright green.  Add in basil and parsley.  (If you are having issues with sticking at any point, add in a tablespoon or two of water/vegetable broth.)  Remove from heat.

In a small bowl, combine cornmeal and olive oil.  Use a fork to cut into the mixture until it becomes evenly crumbly.  Add the cornmeal breadcrumbs into the filling, and mix thoroughly.

Take one mushroom cap and stuff with the filling(I like to over-stuff them a bit).  Repeat until all mushroom caps have been stuffed and placed snuggly in the casserole dish.  Bake for 10-15 minutes, or until the mushrooms are warmed through.

Enjoy!