Go Back

Spiced sweet potato and chickpeas stuffed mushrooms

These spiced sweet potato and chickpeas stuffed mushrooms can be vegan or vegetarian, or you can serve them as a side dish with grilled meat and fish. Furthermore, you could make it in two stages – the sauce can be refrigerated for several days, then the mushrooms only take 20 minutes to bake. Serve with toast, boiled rice, mashed potatoes or salad on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 6 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 large chestnut mushrooms
  • 1 tsp olive oil
  • 4 Tbsp grated cheese Manchego or plant-based alternative
  • 1 tin chickpeas
  • For the Sauce:
  • 2 medium sweet potatoes
  • 1 red onion
  • 1 red bell pepper
  • 3 cloves of garlic
  • 2 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 pinch or more cayenne
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • 1 handful coriander or parsley leaves
  • Salt and pepper
  • 350 ml passata
  • Pinch of brown sugar or 1 tsp maple syrup

Method
 

  1. Preheat the oven to 180°C.
  2. First make the sauce. Peel and chop the sweet potatoes and scatter them in a baking tray. Cut the red pepper into chunks, the onion into wedges. Add these to the tray together with the garlic cloves (unpeeled).
  3. Mix the oil and spices, then pour over the vegetables and toss dwell. Season to taste, then bake in the oven for 25 minutes or until they are tender.
  4. Take the tray out, remove the skins of the onion and garlic.
  5. Transfer the veggies to a saucepan and add the passata. Bring to the boil, then turn off the heat. Add the fresh herbs and mash the stew with a fork, or process it with a hand-held blender into a textured, thick sauce. Drain the chickpeas and add to the sauce. Taste and season to your liking.
  6. Cut out the stalks of the mushrooms, then chop these finely and add to the sauce.
  7. Rub the mushrooms with a little oil, then put them on a baking tray.
  8. Stuff the mushrooms with the stew and scatter some grated cheese on top .
  9. Bake in the oven for about 15 minutes or until the cheese has melted.
  10. Serve warm.