Braai Mushrooms with Chickpea Stuffing 

by Kyla Van Heerden

By The South African Mushroom Association

Makes  8


Tahini lemon drizzle: 

4 cloves garlic

80ml freshly squeezed lemon juice 

150g tahini

½ tsp ground cumin

Pinch salt 

Lemony breadcrumbs:

2 Tbsp olive oil

50g breadcrumbs 

1 small garlic clove, grated 

Zest of 1 lemon 


2 tins of 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

8 large portabello mushrooms

Olive oil, for cooking 

Salt and pepper, to taste 


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 beginning 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. 

Serve stuffed portabellos with a sprinkle of lemony breadcrumbs and a generous dollop of tahini drizzle. 

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