SAMFA – Braai Mushrooms with Chickpea Stuffing

Makes  8



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



  • 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




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.



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