We’re trying to avoid Cheese at the moment as Sue is having a serious issue with Lactose. So this was a recipe Sue found on-line and then hacked to death. Who doesn’t use the gills and stems from the Mushroom? Dreadful waste……

Ingredients:-

4 Medium Flat Mushrooms, cored
Olive Oil
2 Tsp of Sumac
The Juice of ½ a Lemon
A drained Tin of Chickpeas, half pureed
2 Cloves of Garlic, minced
2 Tbsp of Tahini
1 Tbsp of Dried Thyme
2 Tsp of Sesame Seeds
½ An Onion, finely chopped
1 Tsp of drained Capers, chopped
1 Tbsp of Garlic Butter
Salt to season

Method:-

(1) Remove the stem from the Mushroom and scrap out the brown part of the gills.
(2) Add to a pan with a little Oil, Garlic Butter and the Onion.
(3) Fry over a low heat until the Onion has softened.
(4) Drain and allow to cool.
(5) Mash half of the drained Chickpeas in to a paste.
(6) Add the Garlic, Salt, Sumac, Lemon Juice, & Capers to the paste and combine.
(7) Stir the Tahini and Thyme into the remaining whole Chickpeas.
(8) Pour a little Oil into the hollow Mushrooms.
(9) Combine the fillings and spoon into the Mushrooms.
(10) Sprinkle with Sesame Seeds.
(11) Cook at 180c for minutes.

We had ours with some Steaks I cut from a discounted lump of rump we had in the freezer, peas, battered Prawns etc. Realistically these would make a really good meat substitute. They were vary tasty but also very filling…...