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