Vegan Stuffed Portobello Mushrooms

Preheat the oven to 360 degrees F and line a baking sheet. 2. Remove and chop the mushroom stems; mash the chickpeas with a fork. 3. Saute the onion, pepper, and spices in oil 3-4 minutes. 4. Stir in the garlic, mashed chickpeas, and walnuts. 5. Add the tomato paste, tamari, balsamic vinegar, and dairy-free milk and combine. 6. Add the chopped stems and cook a few more minutes. 7. Fill the portobello caps with the mixture and bake 10 minutes; add vegan cheese and bake 10 more minutes. 8. Garnish with fresh herbs.