20 min Open Faced Stuffed Portobello Sandwich

This one is for all mushroom lovers.

INGREDIENTS
4 portobello caps
Olive oil, salt & pepper
1 can organic chickpeas
1 cup quinoa
¼ cup tahini
Parmesan, shredded
4 slices Ezekial sprouted grain toast
Sauce, Green goddess, or Romesco recommended
Avocado slices

DIRECTIONS
Preheat oven to 375°F. Scoop gills out of mushrooms. Wipe caps with damp cloth. Season caps with olive oil, salt, and pepper.
Roll chickpeas on a clean dishcloth to release skins. Place chickpeas in a large bowl along with quinoa and tahini and mix well.
Stuff mushrooms with chickpea/quinoa filling and drizzle one more time with olive oil. Shred parmesan cheese over top and roast for 10-15 mins.
Spread sauce on toast, place mushroom on toast, and top with avocado slices and red pepper flakes.