Braai Mushrooms with Chickpea Stuffing
Delicious braai mushrooms with tasty tahini lemon drizzle
Ingredients
Tahini lemon drizzle
- 4 cloves garlic finely diced
- 80 ml lemon juice freshly squeezed
- 150 g tahini
- ½ tsp ground cumin
- pinch salt
Lemony breadcrumbs
- 2 tbsp olive oil
- 50 g breadcrumbs
- 1 clove garlic, small
- 1 zest of lemon grated
Stuffing
- 2 tins tins of chickpeas drained and rinsed
- 4 tbsp olive oil
- 2 shallots finely diced
- 1 clove garlic finely minced
- 1 lemon zest and juice
- ½ tsp ground cumin
- ½ tsp chilli flakes
- 3 tbsp chives chopped
- 3 tbsp parsley chopped
- 8 large portabello mushrooms
- olive oil for cooking
- salt and pepper to taste
Instructions
For the tahini lemon drizzle:
- Combine the garlic and lemon juice and blend briefly with a stick blender.Allow flavours to develop for 5 minutes and then strain through a fine mesh sieve.
- In a medium sized bowl combine the garlic infused lemon juice, tahini, cumin and salt.Pour in the cold water and whisk to combine until smooth.
For the lemony breadcrumbs:
- Heat olive oil in a frying pan.Add breadcrumbs and toast until golden. Season well with salt and pepper.
- Switch off the heat and add the garlic, mixing it in well using the residual heat.Finally mix in the lemon zest and set aside until serving.
For the stuffing:
- Toast chickpeas in a dry frying pan for a few minutes until beginning to brown.Combine all the stuffing ingredients and the toasted chickpeas in a bowl together and season to taste.
For the mushrooms:
- Brush the portabellos with olive oil and season with salt and pepper.Braai until tender and lightly charred all over.
- Turn mushrooms gills side up and fill with the stuffing.Close braai lid and allow to heat through.
- Serve stuffed portabellos with a sprinkle of lemony breadcrumbs and a generous dollop of tahini drizzle.