Nigel Slater’s recipe for mushrooms with chickpeas and tahini

From theguardian.com

A juicy veggie treat full of intense flavours

Preheat the oven to 200C/gas mark 6. Remove the stalks from 4 large field mushrooms and put them gill side up in a roasting tin or on a baking sheet.

Using the tip of a sharp knife, score the surface of each mushroom, cutting deeply but not right through the flesh, so the olive oil can penetrate, but the mushroom stays intact. Pour 1 good tbsp of olive oil and another of water or vegetable stock into each mushroom. Season lightly. Bake the mushrooms for 15 minutes in the preheated oven.

Crush 2 peeled cloves of garlic to a paste with a pinch of salt using a pestle and mortar or the flat blade of a knife. Mash in 4 tbsp of olive oil, 2 tsp of ground sumac and the juice of half a small lemon. Drain two 400g tin of chickpeas, mash one with a potato masher, then stir in 2 tbsp of tahini paste, 1 tbsp of thyme leaves and 1 tsp each of white and black sesame seeds. Stir in the garlic paste.

Remove the mushrooms from the oven and fill with the chickpea paste, then scatter with the remaining chickpeas and 1 tsp each of the sesame seeds. Return to the oven and bake for 20 minutes. Enough for 2

 I have used this chickpea filling with small squashes, too. Split the squashes in half, scoop out a hollow and pour in a little olive oil and season with pepper, thyme and salt. Bake for 35 minutes, or until the flesh is soft and tender, then fill with the mashed and seasoned chickpeas. Return to the oven until the filling is hot.

Another possibility is to use the filling as a stuffing for a warm wrap, or flatbread, fresh from the oven. 

Field good factor: mushrooms with chickpeas and tahini. Photograph: Jonathan Lovekin/The Observer

https://www.theguardian.com/food/2023/oct/03/nigel-slaters-recipe-for-mushrooms-with-chickpeas-and-tahini