Chickpea & Cauliflower Stuffed Mushrooms

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From Recipe+ Feb. 17."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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