Chickpea Stuffed Mushrooms

Chickpea Stuffed Mushrooms

Posted by meenu_gupta Posted on September 14, 2017
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As the name itself suggests, the main ingredient here is edible mushrooms. These mushrooms are then stuffed with filling (something that you like, and works as good combination with mushrooms), and subsequently baked. These mushrooms are ideally best served hot, but if you fancy eating at room temperature or cold, enjoy the flavour. In this step by step Stuffed Mushroom recipe of mine, I have used Chickpea as filling and is perfect for vegetarians. This is my fusion of India meeting East. This recipe comes very handy when you want to try out something offbeat.

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Preparation time
10 mins
Cooking time
20 mins
4 people
Meal course
300 Grams Closed Cup Mushrooms
1/4 Cup Cabbage Finely Chopped
1/4 Cup Capsicum Finely Chopped
1 Teaspoon Soy souce
1/2 Teaspoon Chilli Souce
1/3 Teaspoon Balsamic Vinegar
1/4 Cup Cooked Chickpeas
1/4 Teaspoon Black pepper powder
4 Tablespoon Mozzarella Cheese Grated
1-2 Spring Onion Chopped or Stripes For Garnishing
Onion - 1 (chopped finely)
Salt 1/2 tsp
Oil - 1 tablespoon

Recipe Credit

  1. First of all, wash and wipe clean the mushroom with cold water and take their stems out. Now rub little oil on them and keep aside. Finely chop the stems taken out.
  2. Finely chop Onion, Cabbage and Capsicum.
  3. Heat oil in a pan and add chopped Cabbage, capsicum, onions and chopped mushroom stems and sauté for 3-4 minutes.
  4. Add soy sauce, Chilli sauce, Vinegar, salt and black pepper powder and mix well. Now add cooked chickpeas and sauté again for few minutes. Switch off the heat and our stuffing is ready.
  5. Now line a baking tray with foil, and place the mushrooms on it. Stuff the stuffing in them with the help of a spoon.
  6. Bake them in preheated oven for 11 minutes at 200 degrees.
  7. Spread Grated cheese on top of them and bake them in oven for 4 minutes at 200 degrees.
  8. Take them out and sprinkle little salt and pepper and garnish with Spring onion. Serve them hot and enjoy.

Recipe Credit

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