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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



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




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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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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