35 minutes
A delightful dish featuring large portobello mushroom caps stuffed with a creamy chickpea mixture, seasoned with fresh herbs and spices, and served with roasted vegetables.
to taste
to taste
0.25 fluid ounces
Canned Chickpeas, drained and rinsed
0 oz
Garlic Clove, finely grated or minced
each
0.25 fluid ounces
Lemon Juice, freshly squeezed
tablespoons
tablespoons
Sumac, ground or crushed
teaspoons
Cumin Seeds
teaspoons
0 oz
to garnish
1. Prepare and Season Mushrooms
Preheat your oven to 425ºF. Score the tops of the portobello mushroom caps with a knife, and season with kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil and place on a rimmed sheet pan.
2. Make Chickpea Mixture
In a blender, combine one can of chickpeas with garlic, tahini, lemon juice, a pinch of salt, ½ cup of olive oil, thyme leaves, and sumac. Blend until smooth.
3. Stuff Mushrooms and Add Chickpeas
Spoon the chickpea mixture into each mushroom cap and scatter the remaining chickpeas over the top. Sprinkle with cumin seeds and season with salt.
4. Prepare and Roast Vegetables
Toss green beans with olive oil and a sprinkle of salt. Arrange them around the stuffed mushrooms on the sheet pan. Roast for 30 to 35 minutes.
5. Garnish and Serve
Once baked, transfer the stuffed mushrooms and roasted vegetables to a platter. Garnish with fresh cilantro leaves.
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