Chickpea & Cauliflower Stuffed Mushrooms
Recipe: #26089
May 17, 2017
Categories: Side Dishes, Snacks, Beans, Chickpeas/Garbanzo, Cauliflower, Spinach, Moroccan, Brunch, Oven Bake Gluten-Free, No Eggs, Vegetarian, Canned Tomatoes, Kosher Dairy, more
"From Recipe+ Feb. 17."
Ingredients
Nutritional
- Serving Size: 1 (483.7 g)
- Calories 321.3
- Total Fat - 16.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 22.8 mg
- Sodium - 547.3 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 6.4 g
- Sugars - 13.2 g
- Protein - 22.4 g
- Calcium - 260.9 mg
- Iron - 3.5 mg
- Vitamin C - 38.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 280C/160C fan forced.
Step 2
Grease a large ovenproof dish.
Step 3
Remove stalks from mushrooms, finely chop and reserve.
Step 4
Arrange mushrooms cup side up in prepared dish and drizzle with oil and bake for 20 minutes or until tender.
Step 5
Meanwhile, heat the extra oil in a large frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until soft.
Step 6
Stir in reserved chopped stalks and ground coriander and cook and stir for 30 seconds or until fragrant and then add cauliflower, chickpeas and harissa and cook and stir for 4 minutes or until cauliflower is almost tender.
Step 7
Drain cooking liquid from mushrooms into cauliflower mixture and add tomatoes and bring to the boil and then reduce heat and simmer for 5 minutes or until mixture thickens slightly and remove from heat and stir in spinach.
Step 8
Spoon chickpea mixture into mushroom cups and serve topped with yoghurt and coriander leaves.
Tips
No special items needed.