Braai mushrooms with chickpea stuffing

Braai mushrooms with chickpea stuffing for the weekend. Photo by SAMFA

Braai mushrooms with chickpea stuffing for the weekend

Looking for great braai starters or sides that will also keep the vegetarians at the table happy? Try our Braai mushrooms with chickpea stuffing.

Braai mushrooms with chickpea stuffing

Braai mushrooms with chickpea stuffing for the weekend. Photo by SAMFA

When you have friends coming over for a braai, you need great starters and sides. However, not everybody enjoys cheese on crackers or meaty starters. Mushrooms are perfect for any of these courses and even the meat eaters enjoy them. Our braai mushrooms with chickpea stuffing are great for a starter or as a side with the rest of the feast that you’ve prepared.

Braai mushrooms with chickpea stuffing

The toasted chickpeas with the mushrooms adds some great texture and flavour with the protein you’ve been looking forl. They are also incredibly colourful and perfect for those social media photos. Everything is best cooked on the braai as it adds a unique flavour to everything, especially if you use wood in your fire. The greens add freshness as well as the lemony breadcrumbs.

Looking for great braai starters or sides that will also keep the vegetarians at the table happy? Try our Braai mushrooms with chickpea stuffing.

Braai mushrooms with chickpea stuffing recipe

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Recipe by South African Mushroom Farmers’ Association Course: SidesCuisine: South AfricanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

Ingredients

  • 8 large portabello mushrooms

  • olive oil, for cooking

  • salt and pepper, to taste

  • Tahini lemon drizzle
  • 4 cloves garlic

  • 80 ml freshly squeezed lemon juice

  • 150 g tahini

  • ½ tsp ground cumin

  • pinch salt

  • Lemony breadcrumbs
  • 2 tbsp olive oil

  • 50 g breadcrumbs

  • 1 clove small garli, grated

  • zest of 1 lemon

  • For the stuffing
  • 2 tins chickpeas, drained and rinsed

  • 4 tbsp olive oil

  • 2 shallots, finely diced

  • 1 clove garlic, finely minced

  • zest and juice of 1 lemon

  • ½ tsp ground cumin

  • ½ tsp chilli flakes

  • 3 tbsp chives, chopped

  • 3 tbsp parsley, chopped

Method

  • Preheat braai to medium high heat.
  • 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 starting 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.
  • Serving
  • Serve stuffed portabellos with a sprinkle of lemony breadcrumbs and a generous dollop of tahini drizzle.

Notes

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