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Chickpea Stuffed Mushrooms Veg HT HD 30mins
Serves 4 Hot Vegetarian Vegetables Pulses Herbs Hors d’oeuvre Starter Appetizer Dairy free Eggless
Ingredients 12 large Cup Mushrooms For the stuffing 2 tbsp Soy Sauce 1 tbsp Runny Honey 3 tbsp freshly chopped Pars1ey 200g/7oz tinned Chickpeas, drained To Serve Vegetable Oil for shallow frying 2 Garlic Cloves, crushed 4 Slices of White Bread 4 sprigs of parsley
Instructions
1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil a wide shallow ovenproof dish. Place the soy sauce, honey and parsley in a medium mixing bowl and mix well.
2. Add the chickpeas and mix well.
3. Place the mushrooms in a single layer in the oiled dish then divide the filling mixture between the mushrooms.
4. Cover the dish with aluminium foil and bake in for about 15 minutes.
5. Meanwhile, place the oil in a large frying pan together with the garlic and heat until hot.
6. Add the bread and fry on each side until golden brown. Keep warm.
7. To serve – place the fried bread onto a serving platter, top each with three mushrooms and garnish each with a sprig on parsley. Serve immediately.
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