Instructions

1. Preheat the oven to 180°C.
2. Take the stalks from the mushrooms and chop them finely.
3. Grate the courgette. Mix this with the chopped mushroom pieces and the chickpea flour and minced garlic. Add the lemon zest, and a pinch of chilli. Thinly slice the spring onions and add to the mixture.
4. Season with salt and pepper and combine well.
5. Place the mushrooms on a lightly greased baking tray.
6. Spoon the stuffing into the mushrooms.
7. Bake in the oven for 10-15 minutes, until golden.
8. Scatter the pine nuts on top (if used) and serve.