The Washington Post

Portobellos With Chickpeas and Tahini

Portobellos With Chickpeas and Tahini 2.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Sep 27, 2020

Thick-as-steak mushrooms get topped with a silky hummus-esque puree and whole chickpeas, for a surprisingly elegant dinner for two. Serve with a salad, if you’d like.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • 2 large portobello mushrooms (about 1 pound)
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 2 garlic cloves
  • 2 teaspoons ground sumac
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fine sea salt, or more to taste
  • One (15-ounce) can no-salt added chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons sesame seeds
  • 2 teaspoons black sesame seeds (optional; may substitute white sesame seeds)

Directions

Position a rack in the middle of the oven and preheat to 425 degrees.

Wipe the heads of the mushrooms with a damp paper towel. Cut out the stems, then place the mushrooms, gill side up, on a rimmed baking sheet. Score the inside of each mushroom all over with the tip of a knife, to allow the oil to penetrate, then drizzle 1 tablespoon of the olive oil onto the mushrooms.

Using a mortar and pestle, crush the garlic, then pound in 1 tablespoon of the olive oil, plus the sumac, lemon juice and salt. (If you don’t have a mortar and pestle, you can finely chop or press the garlic, and make the paste in a bowl.) Mash half of the chickpeas into the oil and garlic paste. Stir in the tahini, thyme, and half of both types of sesame seeds, if using. Taste, and season with more salt if needed.

Fill the mushrooms with the chickpea paste, then cover each with the remaining whole chickpeas. Drizzle with the remaining 1 teaspoon of olive oil and scatter with the remaining sesame seeds. Bake for 20 or 30 minutes, until the mushrooms are just tender when pierced with a fork.

Serve warm.

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Recipe Source

Adapted from “Greenfeast: Autumn, Winter” by Nigel Slater (Ten Speed Press, 2020).

Tested by Joe Yonan.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (3)

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Nutritional Facts

Calories per serving: 517


% Daily Values*

Total Fat: 30g 46%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 436mg 18%

Total Carbohydrates: 49g 16%

Dietary Fiber: 15g 60%

Sugar: 12g

Protein: 19g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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