A savoury snack idea with an umami mushroom flavour with a high protein filling.
Dietary: Suitable for vegetarian, wheat-free, gluten-free, egg-free
Preparation time: 10 minutes
Cooking time: 20 minutes
Mushrooms, 8 portobello or 16 medium chestnut mushrooms, whole
400 g tin chickpeas, 240 g drained weight
10 walnuts, chopped
2 Tbsp low-fat cream cheese
1 clove of garlic, minced
¼ tsp black pepper
½ tsp smoked paprika
½ tsp thyme, dried
2 tsp olive oil
- Preheat your oven to 200˚C/180oC Fan/400oF/Gas Mark 6.
- Prepare your mushrooms by wiping them with a damp cloth or kitchen towel to remove any dirt, then remove the stems (do not throw them away).
- Finely chop the mushroom stems and add to a frying pan along with 1 tsp olive oil, garlic, chopped walnuts, thyme and smoked paprika.
- Fry on medium-high heat for 5 minutes until the stems of the mushrooms are soft.
- Remove from the heat and leave the pan aside.
- In a medium bowl, mash your chickpeas to a chunky paste and mix in your cream cheese and black pepper.
- Finally, stir in the mushroom and walnut mixture from your pan.
- Now you have your savoury stuffing mixture prepared, lay your mushrooms on a baking tray and stuff the centre with even amounts of the mixture.
- Drizzle with the final tsp of olive oil and bake for 15 minutes.
This recipe has been donated by Olivia Booker, a Student Nutritionist
Per serving*: per mushroom
Total calories: 103 kcal
Saturated Fat: 1.1 g
Carbohydrate: 5.5 g
Total sugar: 1.1 g
Fibre: 2.4 g
Protein: 5.4 g
Salt: 0.14 g
*using portobello mushrooms
- Not only do the walnuts add a nutty crunch to the mixture, but they also provide a source of omega 3 fats
- If you wish to increase the vitamin D content of your mushrooms, then pop them on the windowsill in direct sunlight for half an hour.
- To make this snack vegan, you can swap the cream cheese for a plain vegan yoghurt alternative and 2 Tbsp of nutritional yeast.
- Swap the walnuts for pine nuts.
- Add fresh herbs instead of dried herbs. Try coriander or chives.
© 2022 The Caroline Walker
Checked by Kathy Lewis, a Registered Nutritionist