Vegan stuffed portobello mushrooms featuring mashed chickpeas seasoned with sumac, thyme and sesame seeds make a no-fuss and elegant dinner for two.
- 2 portobello mushrooms, stems removed, and gills cleaned
- 1 1 /2 cups of chickpeas (15 oz. or 400 gm. can), drained and rinsed
- 2 Tbsp. lemon juice
- 2 Tbsp. tahini
- 2 cloves of garlic, pressed or finely minced
- 2 tsp. sumac
- 2 tsp. of dried thyme
- ½ tsp. salt
- 2 tsp. sesame seeds (use 1 tsp. for the filling, and 1 tsp. to sprinkle on top)
- Preheat the oven to 4250 F. (2200 C.) and place the rack in the middle.
- Wipe the portobellos with a damp paper towel if they need to be cleaned. Remove the stems and scoop out the gills to create a 'stuffing space.'
- In a small bowl, mash half (3/4 cup) of the chickpeas with a fork or a potato masher.
- Mix in the lemon juice and tahini and stir until it smooths out a bit.
- Add the garlic, sumac, thyme, salt, and 1 teaspoon of sesame seeds.
- Stuff each mushroom with the chickpea mixture, then add the remain chickpeas on top and sprinkle with the remaining sesame seeds.
- Place the mushrooms in a shallow baking dish or on a baking tray.
- Bake for 20 – 30 minutes or until the mushrooms are just tender when pierced with a fork.
- You can substitute 2 teaspoons of Za'atar spice blend for the sumac, sesame seeds, and thyme if desired. If you do not have sumac, use 1 teaspoon of finely grated lemon zest.
- One mushroom is very filling, so plan to double (or triple) per person. Don’t underestimate the satisfaction.
- You can use this idea for making stuffed mushroom appetizers using button mushrooms.
- If you want a sauce to go with your sides or mushrooms, lemon tahini dressing is a natural fit for the flavors.
- Want to make your own tahini? Get the recipe here.
- Category: Main Courses
- Cuisine: plant-based
Keywords: vegan stuffed portobello mushrooms