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Breadless Stuffing

  • 8servings
  • 40minutes
  • 151calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 (4 ounce) package sliced fresh mushrooms

  3. 2 cloves garlic, chopped

  4. 1/2 cup diced celery

  5. 1/3 cup diced onion

  6. 1/2 cup water

  7. 1 1/2 cubes chicken bouillon

  8. 2 (12 ounce) cans garbanzo beans, drained and rinsed

  9. 1 egg

  10. 2 teaspoons dried sage

  11. 1 teaspoon salt

  12. 1 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.

  2. 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.

  3. 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.

  4. Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.

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