By The South African Mushroom Association
Makes 8
Ingredients:
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
Stuffing:
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
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 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.
