Summer food should be uncomplicated.
I say this especially because I barely spend time on throwing meals together any more. It’s all about meal prepping lunch and making the absolute easiest and quickest dinners of all time.
That also means working with what’s in the fridge at any given time. Every meal is a MasterChef Mystery Box challenge, but without the weight of Gordon Ramsay’s soul-crushing disappointment.
So what do I have in my fridge all the time? Kalamata olives for sure. Definitely chickpeas (Goya canned chickpeas for life). And we always have cucumbers, tomatoes, and dried herbs.
I’ll be honest, the fresh herbs are a little less common, but if your fridge staples are anything like mine, this recipe should be on your regular rotation.
Not only is this recipe super convenient, but it’s super healthy, and allergen-friendly. Gluten-free, vegan, vegetarian… this is the recipe for all your friends with dietary restrictions. Plus, it’s low-carb and packed with colorful and nutritious veggies.
These stuffed mushrooms are super easy to throw together. Roast portobello caps with avocado oil (or your oil of choice) until savory and soft, pile on a zesty, herby chickpea salad, and then drizzle on a homemade tahini sauce. You can’t lose.
I’ll be honest, these are really messy. Like, they look beautiful but then you start to eat them and they definitely fall apart. I’d recommend a fork and knife and maybe 9237423 napkins.
These vegan, gluten-free Mediterranean-stuffed portobellos are a perfect appetizer for a summer meal. Double, triple, or quadruple this recipe for easy entertaining or to make a meal out of these! Hope you had a great Independence Day weekend- enjoy!
- 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.
Here are some of my favorite other summer entertaining recipes!