{Vegan + GF!} Mediterranean Stuffed Portobello Mushrooms
Author: Whisk & Shout
Recipe type: Appetizer, Side
Cuisine: Mediterranean
Prep time:
Cook time:
Total time:
Serves: 3
- 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
- 3 portobello mushroom caps
- 1 tbsp avocado oil
- 2 tsp tahini
- 1 tbsp hot water
- 2 tsp lemon juice
- 1 tsp salt
- 1 tsp garlic powder
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Brush the portobello caps with avocado oil and bake for 20 minutes. Set aside on a wire rack.
- Meanwhile, combine all of the filling ingredients in a bowl and toss till well mixed. Adjust salt and pepper to taste.
- Combine all tahini sauce ingredients with a whisk. You may need to add more hot water by the teaspoon if it is too thick.
- 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/
3.5.3226