Braai mushrooms with chickpea stuffing recipe

Braai mushrooms with chickpea stuffing recipe

Great appetisers and sides are a must when hosting a braai. But not everyone is a fan of the standard hors d’oeuvres of meat and crackers with cheese. Even meat eaters love mushrooms, so feel free to sprinkle them on anything on the menu. These braai mushrooms stuffed with chickpeas are a tasty addition to any meal, whether served as an appetiser or a side dish.

Braai mushrooms with chickpea stuffing

The roasted chickpeas and mushrooms will provide you the protein and flavour you need in a satisfying way. Not only are they wonderfully vibrant, but they’re picture-perfect for sharing on social media. Grilling on a braai gives food a one-of-a-kind flavour, particularly if you use wood to fuel the fire. The greens, together with the lemony breadcrumbs, make the dish seem more energising and lively.

Want to wow your vegetarian guests with delicious braai appetisers and sides? Here are some Braai mushrooms stuffed with chickpeas for you to try.

Braai mushrooms with chickpea stuffing recipe

Braai mushrooms with chickpea stuffing recipe

Recipe by South African Mushroom Farmers’ Association

Course: Sides

Cuisine: South African

Difficulty: 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.
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