Falafel-Stuffed Portobellos with Tahini Sauce Recipe

  Middle Eastern Vegetarian

Mushrooms & Stuffing:
4 large portobello mushroom caps, stems and gills removed
1 1/2 cups home-cooked chickpeas, or
1 (15.5-ounce) can, drained and rinsed
2 tablespoons tahini
2 tablespoons minced yellow onion
1 clove garlic, minced
2 tablespoons chopped fresh Italian parsley
1 tablespoon tamari soy sauce
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and freshly ground black pepper
1/4 cup panko bread crumbs, or more if needed

3/4 cup tahini
3 tablespoons freshly squeezed lemon juice
1 tablespoon tamari soy sauce
2 small cloves garlic, minced
1/4 teaspoon salt
1/2 cup water, or more if needed

To make the mushrooms: Preheat the oven to 400°F and lightly oil a large baking dish. Arrange the mushroom caps, stemmed side down, in the baking dish and bake for 10 minutes to soften.

While the mushrooms are baking, make the stuffing: In a food processor, combine the chickpeas, tahini, onion, garlic, parsley, tamari, and lemon juice. Add the cumin, coriander, and salt and pepper to taste and pulse to combine. Add the bread crumbs and pulse to combine while retaining some texture in the chickpeas.

Flip over the baked mushrooms and spoon the stuffing mixture into the mushroom caps, sprinkling additional crumbs on top, if desired. Bake for about 20 minutes or until the mushrooms are tender and the stuffing is hot.

While the stuffed mushrooms are baking, make the sauce: In a bowl, combine the tahini, lemon juice, tamari, garlic, and salt. Stir to combine. Add the water a little at a time as needed to make a smooth, creamy sauce, adding additional water if needed. Taste and adjust the seasonings, if needed. Serve the mushrooms hot with the sauce spooned over the top.
Serves 4
A creamy tahini sauce cloaks these falafel-stuffed mushrooms for an easy and elegant dinner entree that falafel fans will love. For a delicious variation, use bell peppers instead of mushrooms.

Falafel-Stuffed Portobellos with Tahini Sauce

Copyright © 2007 Epicurean.com
All rights reserved