Makes 8
Ingredients:
Tahini lemon drizzle:
- 4 cloves garlic
- 80ml freshly squeezed lemon juice
- 150g tahini
- ½ tsp ground cumin
- Pinch salt
Lemony breadcrumbs:
- 2 Tbsp olive oil
- 50g breadcrumbs
- 1 small garlic clove, grated
- Zest of 1 lemon
Stuffing:
- 2 tins of chickpeas, drained and rinsed
- 4 Tbsp olive oil
- 2 shallots, finely diced
- 1 clove garlic, finely minced
- Zest and juice of 1 lemon
- ½ tsp ground cumin
- ½ tsp chilli flakes
- 3 Tbsp chives, chopped
- 3 Tbsp parsley, chopped
- 8 large portabello mushrooms
- Olive oil, for cooking
- Salt and pepper, to taste
Method:
Preheat the braai to medium-high heat.
For the tahini lemon drizzle:
- Combine the garlic and lemon juice and blend briefly with a stick blender.
- Allow flavors to develop for 5 minutes and then strain through a fine mesh sieve.
- In a medium-sized bowl combine the garlic-infused lemon juice, tahini, cumin, and salt.
- Pour in the cold water and whisk to combine until smooth.
For the lemony breadcrumbs:
- Heat olive oil in a frying pan.
- Add breadcrumbs and toast until golden. Season well with salt and pepper.
- Switch off the heat and add the garlic, mixing it in well using the residual heat.
- Finally mix in the lemon zest and set aside until serving.
For the stuffing:
- Toast chickpeas in a dry frying pan for a few minutes until beginning to brown.
- Combine all the stuffing ingredients and the toasted chickpeas in a bowl together and season to taste.
For the mushrooms:
- Brush the portabellos with olive oil and season with salt and pepper.
- Braai until tender and lightly charred all over.
- Turn the mushroom’s gills side up and fill with the stuffing.
- Close the braai lid and allow it to heat through.
- Serve stuffed portabellos with a sprinkle of lemony breadcrumbs and a generous dollop of tahini drizzle.
