To make the portobellos, preheat the oven to 350 and line a baking sheet with parchment paper. 

Use a spoon to remove the gills of the mushrooms and brush lightly with olive oil. Season with salt and pepper and bake for 20 minutes. 

To make the filling, thinly slice the shallots and water or oil sauté until just softening. Press the garlic over the shallots and cook for another minute until fragrant.

Add the chickpeas and white wine and cook down for another minute. 

Add the spinach and cover to allow the spinach to wilt.

Place the portobello on a plate, trying to keep all of the juices in the center. Top with as much of the filling as you like. 

Sprinkle with breadcrumbs. Enjoy!