Stuffed mushrooms with spicy chickpea cream and bulgur

This recipe is very simple and easy to make but so tasteful, ideal for starters or for a light dinner. 🙂


2-3 person


cca. 10-15 minutes


cca. 15-20 minutes


400 g big mushroom or portobello mushroom
1 can chickpea
1 small bunch of parsley
2 cloves of garlic
2 teaspoon ground cumin
1,5 teaspoon salt
150 g bulgur

cca. 5 tablespoon breadcrumbs


Wash the mushrooms, cut their stems out and scoop out the gills of them so there will be a bigger place for the filling, put aside the remaining mushroom’ parts. Soak the bulgur in lukewarm water for using a 1:1,5 ratio and add 1-2 pinch of salt, then let it absorb all the water. Blend the chickpea, the remaining mushroom’ parts, parlsey, garlic, salt and cumin in a food processor until smooth cream.

When all the water is absorbed of the bulgur mix the chickpea cream with it and fill the mushrooms. I had just medium sized mushrooms, so if you fill portobellos maybe it won’t remain of the filling, but if it’s left you can mix with cca. 4 tablespoon breadcrumbs and shape balls or patties of it and bake with the mushrooms in preheated oven at 180C for cca. 15-20 minutes.

Serve it with lettuce, enjoy it! 🙂

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