Ingredients
8
8 servings
- •2 tablespoons olive oil
- •1 (4 ounce) package sliced fresh mushrooms
- •2 cloves garlic, chopped
- •½ cup diced celery
- •⅓ cup diced onion
- •½ cup water
- •1 ½ 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
- 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.
- 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.
- Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
Nutritional Facts
Per 8 servings
- Calories: 151
- Carbohydrate: 21g
- Fat: 5g
- Fiber: 4g
- Protein: 6g
- Sugar: 1g
Related Recipes
Classic Simple Stuffing
Really Easy Bread Stuffing
Stuffing without a Turkey
Easy Vegetarian Stuffing
Mushroom Stuffing
Semi-Homemade Stuffing
Old Fashioned Stuffing
Homemade Bread Stuffing
Stuffing Bites
Stovetop Stuffing
Gluten-Free Stuffing
