PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER
This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes., Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 448mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
PORTOBELLO-CHICKPEA WRAPS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Toss the mushrooms, onion, half of the tomatoes, 1 tablespoon olive oil, the rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms.
- Meanwhile, combine half of the chickpeas in a medium bowl with 1 tablespoon each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on the lavash and top with the muenster and parmesan.
- Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet; bake until toasted and the cheese melts, 5 minutes.
- Whisk the remaining 1 1/2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad.
Nutrition Facts : Calories 400 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 630 milligrams, Carbohydrate 49 grams, Fiber 7 grams, Protein 15 grams
CHICKPEA AND PORTOBELLO "MEAT"LOAF RECIPE - (4.3/5)
Provided by á-77268
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Combine all ingredients in a large bowl except panko and mix together. Use a hand blender or a food processor to roughly blend them together without creating a paste. Add breadcrumbs, mix together and spoon into a greased loaf pan. Bake for 35 minutes or until the edges are crispy. Serve hot. http://www.not-too-sweet.com/chickpea-and-portobello-meatloaf/
MEATLOAF WITH CHICKPEAS
This recipe intrigued me because it had all the ingredients I liked, plus the fact that I would be getting more fiber in the meal. The chickpeas are "hidden" in the meat loaf, so a bonus for anyone who does not like beans. I am not a big fan of ketchup, so next time I may try chili sauce....(mind you, the other ingredients masked the taste quite well). As I was cooking for my DH and myself, I divided the meat mixture into 2 smaller loaf pans and froze one. The loaf was quite moist, so freshly ground up flaxseed ( 2 T - 1/4 cup) could be an option that I might use for the next time.
Provided by Abby Girl
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor, puree onion with garlic. In a large bowl, combine onion mixture, beef, chickpeas, breadcrumbs, egg, chili sauce, mustard, Worcestershire, hot pepper sauce, cumin, salt, pepper and parsley. Knead together lightly.
- Transfer to a 9 - 5 loaf pan and smooth top. Bake in at 350°F oven for 45 minutes or until meat thermometer inserted into centre of loaf reads at least 160°F.
- To prepare topping, combine chili sauce with mustard; spread over the loaf. Bake, uncovered for 30 minutes.
- Note: For smaller portions, divide the loaf into 2 smaller loaf pans. Cooking time is the same. I used the food processor to chop up the chickpeas. I am not a fan of store bought (dried out) bread crumbs, so I used 3 slices of flax seed bread. Regular or whole wheat bread could be used.
Nutrition Facts : Calories 386.8, Fat 10.6, SaturatedFat 3.6, Cholesterol 84.4, Sodium 1099.7, Carbohydrate 47.2, Fiber 7.2, Sugar 5.7, Protein 25.2
BEEF AND PORTABELLA MEATLOAF
Make and share this Beef and Portabella Meatloaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°.
- In a small skillet over medium heat, melt the butter; add in mushroom, onion, bell pepper, and garlic; stir/saute about 5 minutes, until tender.
- Transfer to a big bowl, add in the remaining ingredients except ¼ cup ketchup; mix well.
- Transfer mixture into a lightly sprayed 9 x 5 inch loaf pan and gently pat down.
- Spread the reserved ketchup on top.
- Bake about 1 hour, until the loaf is firm and the top is lightly browned.
- Let stand in the pan for 5-10 minutes before serving.
- Remove the loaf from the pan and slice to serve.
Nutrition Facts : Calories 354.3, Fat 17.8, SaturatedFat 7.2, Cholesterol 122.8, Sodium 805.6, Carbohydrate 21.9, Fiber 1.6, Sugar 7.2, Protein 26.1
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