Stuffed Mushrooms - cooking recipe

Ingredients

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

Preparation

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