Preheat your oven to 375°F / 190°C. 2. Gently remove the stems from the portobello mushrooms. Finely chop the stems and place them in a medium bowl.
Arrange the mushroom caps on a baking tray, gill-side up. 3.
In a small bowl, whisk together the olive oil, balsamic vinegar, and tamari to create the marinade. 4.
Drizzle the marinade evenly over the gills of each mushroom cap. 5. To prepare the chickpea topping, add the chickpeas to a food processor and pulse until they are broken down but not a smooth purée. 6.
Transfer the pulsed chickpeas to the bowl with the chopped mushroom stems.
Add the diced zucchini, chopped sun-dried tomatoes, minced garlic, lemon juice, dried basil, and salt.
Stir until everything is well combined. 7. Spoon one-quarter of the chickpea mixture evenly onto each mushroom cap, packing it down gently. 8.
Bake uncovered for 15 minutes, or until the mushrooms are tender and the filling is heated through. 9.
Serve immediately on whole-wheat buns with your favorite garnishes.
Don't wash your mushrooms under running water, as they absorb it like a sponge. Instead, gently wipe them clean with a damp paper towel before prepping.
