{Vegan + GF!} Mediterranean Stuffed Portobello Mushrooms
Author: 
Recipe type: Appetizer, Side
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
These vegan and gluten free portobello mushrooms are overflowing with a delicious, Mediterranean-inspired chickpea salad and topped with tahini sauce!
Ingredients
Filling
  • 1 cup chickpeas
  • 1 inch red onion, finely chopped
  • Juice of one lemon
  • 4-6 mint leaves, torn
  • 4-6 basil leaves, torn
  • 4 grape tomatoes, halved
  • 1 tsp dried dill
  • 4-6 kalamata olives, halved
  • ¼ cup chopped cucumber
  • Salt and pepper to taste
Mushrooms
  • 3 portobello mushroom caps
  • 1 tbsp avocado oil
Tahini Sauce
  • 2 tsp tahini
  • 1 tbsp hot water
  • 2 tsp lemon juice
  • 1 tsp salt
  • 1 tsp garlic powder
Instructions
  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. Brush the portobello caps with avocado oil and bake for 20 minutes. Set aside on a wire rack.
  3. Meanwhile, combine all of the filling ingredients in a bowl and toss till well mixed. Adjust salt and pepper to taste.
  4. Combine all tahini sauce ingredients with a whisk. You may need to add more hot water by the teaspoon if it is too thick.
  5. To assemble, place 3-4 tbsp of filling on each portobello and drizzle with tahini sauce and additional herbs, if desired.
Recipe by Whisk & Shout at https://whiskandshout.com/mediterranean-stuffed-mushrooms/