Breadless Stuffing

asian european greek korean mediterranean middle eastern region side main savory umami medium fast

Prep

21 min

Cook

51 min

Total

72 min

Ingredients (12)

2 tablespoons olive oil g

1 (4 ounce) package sliced fresh mushrooms g

2 cloves garlic, chopped g

½ cup diced celery g

⅓ cup diced onion g

½ cup water g

1 ½ cubes chicken bouillon g

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

1 egg g

2 teaspoons dried sage g

1 teaspoon salt g

1 teaspoon ground black pepper g

Nutrition

kcal

fat

carbs

protein

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.