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Preheat oven to 400°F with a baking tray inside.
In a small saucepan over medium heat, heat the olive oil. Add the onions, mushroom stems and garlic and cook until fragrant and slightly reduced, about 5 minutes. Add the thyme and walnuts, and cook to toast the walnuts lightly, about 1 minute. Remove from heat and set aside.
In a small bowl, combine the chickpeas, parmesan cheese, parsley, salt and pepper. Use a fork to combine and mash the chickpeas to form a paste-like texture. Transfer the nut mixture on top of the chickpea mixture and stir to combine.
Carefully place the mushrooms on the hot tray and spray with cooking spray. Spoon the filling into the mushrooms, and top with the remaining parmesan cheese.
Bake the preheated oven uncovered until the mushrooms are cooked through and the cheese has melted, about 15 minutes. Serve warm.