Chickpea Pesto-Stuffed Mushrooms

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2 Tbs. pine nuts

1/2 cup cooked chickpeas, drained (reserve liquid)

2 cups lightly packed basil leaves or a mix of basil and parsley

2 cloves garlic, chopped

2 Tbs. chickpea cooking liquid

1 Tbs. olive oil

Salt to taste

Grated Parmesan or Romano cheese (optional)

12 to 16 medium to large mushrooms, or about 24 small mushrooms

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