Vegan Stuffed Portobello Mushrooms with Chickpea Salad

Although this recipe looks a little complicated it is actually really simple to make and VERY tasty… the meaty portobello mushrooms are so delicious and the breadcrumb topping makes them even more so.    Nutritional yeast making the dish once again… did I mention how much I loved those cheeky little flakes before?? The moreish, savoury flavour they create blend really well with the smokey chickpeas and fresh spinach leaves.  On top of that it’s not to bad for your insides either!! Always a plus. A good lunch or dinner option.


Serves 2


For the Mushrooms:

  • 2 Portobello Mushrooms
  • 1 Slice Gluten Free Bread
  • 1 Tbsp Nutritional Yeast
  • 1 Tsp Smoked Paprika
  • 1 Tsp Basil
  • 1 Tbsp Olive Oil

For the Chickpea Salad:

  • 1 x Tin Chickpeas
  • 2 Spring onions, finely sliced
  • 1 Tsp Smoked Paprika
  • 2 Tsp Cumin
  • Pinch Salt and Pepper

To serve:

  • Handful Spinach Leaves
  • 2 Large Tomatoes


  1. Pre-heat the oven to 180 degrees.
  2. Remove the stalks from the mushrooms and place them onto a baking tray.
  3. In a blender ( I used my Nutri-Ninja), blend together one slice of gluten free bread (can also use ‘normal’, ‘gluten-filled’ bread, if able to!!), the nutritional yeast, paprika, basil and salt and pepper together, until the bread crumbs have combined with the rest of the ingredients.
  4. Scoop the breadcrumb mixture on top of mushrooms, drizzle with the olive oil and shred some spinach leaves on top.
  5. Place in the oven for around 15-20 minutes, until the breadcrumbs have turned golden brown and the mushrooms are cooked through.
  6. While the mushrooms are cooking, place a frying pan on to a high heat and add two tablespoons of olive oil.
  7. Once the oil is hot, add the smoked paprika, cumin, salt and pepper.  Fry off for around 2 minutes and then add the chickpeas into the pan.
  8. Stir the chickpeas around to coat them in the oil.
  9. After around 5 minutes, add the spring onions.
  10. Continue frying the chickpeas for around 10-15 minutes . (This can be beautifully timed with the mushrooms baking), until they have become a little crisp on the outside and still soft in the middle.
  11. To serve, place spinach leaves on a plate, slice some tomatoes if desired and spoon the chickpeas on top (making sure to get enough of the delicious smokey/cumin-y oil to drizzle over the leaves).
  12. Place the mushrooms on top and voila!!



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