Mexican stuffed Portabellos

Mexican Black bean stuffed portabellos (fills 18 small...6-9 servings)

2 can of black beans
2 T nutritional yeast.
1/2 cup-1 cup garbonzo flour
1/2 cup sunflower seeds
1 onion 1/2 cup salsa
1 red pepper
Handful cilantro
1 T cumin
4 cloves of garlic
1 T Baking powder
Salt and pepper to taste

Dry sauté onions. Process sunflower seeds alone first until they are ground. Add nut. yeast, 1/2 cup garbonzo flour, cilantro, baking powder, cumin, garlic, onions and 1 can of beans and process until mixed. Add last can of beans and pulse (some whole beans). Sauté (in its own juice) the salsa and chopped pepper. Put mixture in bowl and transfer the pepper and salsa mixture. Add more garbonzo flour if needed. Pull out stems and clean mushrooms. Fill to a mound. Cook covered for 40 minutes (35)...then 10-15 uncovered.