Stuffed Mushrooms

• 1 Tbsp. butter
• 1/4 c. chopped onion
• 1/4 c. chopped tomato
• 1/2 tsp. chopped fresh basil or 1/8 tsp. dried leaf basil
• 1/4 c. dry white wine
• 1/2 c. chicken broth
• 1 large eggplant
• 2 Tbsp. olive oil
• 1/4 lb. mushrooms, chopped
• 2 green onions, chopped (white part only)
• 2 Tbsp. lemon juice
• 2 garlic cloves, chopped
• 1/2 c. plain yogurt
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 Tbsp. minced fresh parsley
• grape leaves or romaine lettuce leaves
• 1/4 c. shelled pistachios or toasted chopped walnuts
• cherry tomatoes or ripe olives
• lavosh or sesame seed crackers
• 1 (1 lb.) can garbanzo beans
• 1/3 c. lemon juice
• 1/3 c. tahini (sesame seed paste)
• 2 garlic cloves
• 3/4 tsp. ground cumin
• 3 Tbsp. chopped green onion
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 Tbsp. chopped fresh cilantro or Italian flat-leaf parsley
• 3 Tbsp. pomegranate seed or 1/2 c. dry black Greek olives
• lavosh or pita bread

1. Drain garbanzo beans, reserving juice.
2. In a blender or food processor fitted with a steel blade, combine beans, lemon juice, tahini, garlic, cumin, green onion, salt and pepper.
3. Process until smooth.
4. If mixture is too stiff, add 1 to 2 tablespoons reserved bean juice.
5. Place bean spread in a medium bowl.
6. Cover and refrigerate.
7. Place on serving plate.
8. Using a spatula, form chilled spread into a pyramid shape.
9. Sprinkle with cilantro or parsley.
10. Garnish with pomegranate seed or olives.
11. Serve with lavosh or pita bread.
12. Makes 2 cups.

butter, onion, tomato, fresh basil, white wine, chicken broth, eggplant, olive oil, mushrooms, green onions, lemon juice, garlic, plain yogurt, salt, freshly ground pepper, parsley, grape, pistachios, cherry tomatoes, crackers, garbanzo beans, lemon juice, tahini, garlic, ground cumin, green onion, salt, freshly ground pepper, fresh cilantro, pomegranate, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872644 (may not work)