Portobello Mushrooms with roasted chickpeas and tahini

One of my favourite recipes at the moment taken from Nigel Slater’s ‘Greenfeast’, great for immune support.  This recipe is packed with protein for growth and repair and blood sugar balancing; vitamin D for bone health, immune support and mood; copper which aids iron absorption and calcium to support musculoskeletal health.

Let me know if you give this one a go!

Ingredients
  • 4 portobello mushrooms
  • 2 cloves garlic
  • 4 tbsp olive oil
  • Juice of one lemon
  • Tin of chickpeas
  • 2 tbsp tahini
Method
  1. Trim off the mushroom stems, score each with a knife and drizzle with olive oil
  2. In a bowl crush the garlic, add olive oil, juice of a lemon and its zest, half a tin of chickpeas and 2 tbsp tahini. Mash together.
  3. Spoon this mix on top of the mushrooms, add extra chickpeas to the top of each and bake in the oven at 200 degrees for 30 minutes
Serve with:
  • Serve with a green side salad.