Carrot Stuffed Mushrooms

Sometimes I get more creative in the kitchen when trying to make something quick or when my fridge is pretty empty. 

I came up with this stuffed carrot mushroom recipe  yesterday morning trying to make a healthy take away lunch to go hiking with friends. I thought it was a pretty good recipe for a light lunch or entree. I can see those healthy mushrooms served as entrees before a healthy dinner party with girls. I had 2 on their own during my hiking lunch and it was quite filling. 

Ingredients: ( Makes 6)

• 6 portobello mushrooms;
• 3 carrots;
• 2 cups of cooked chickpeas (or 1 can of chickpeas)
• 2 cloves of garlic
• 1/2 tsp of cumin;
• 1/2 tsp of turmeric;
• 1/2 chili;
• 2 tbsp of olive oil;
• 1/2 tsp of salt;
• pumpkin seeds to top 

Instructions:

1. Clean and cut the stem of the mushrooms;
2. Cook your chickpeas ( soaked for 8 hours) in water for 30 min or rinse the can of chickpeas;
3. Peel and wash the carrots;
4. Blend in a food processor the carrots and chickpeas;
5. Add in the spices and olive oil;
6. Fill the mushrooms and top with pumpkin seeds for extra iron and protein. 

If you have leftover carrot/chickpeas stuffing I suggest you mix in a slice or make vegetarian patties by adding a bit of flour or eggs. 

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