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Californian Stuffed Mushrooms

Californian Stuffed Mushrooms

Serves 6


200ml (7fl oz) Carton créme fraîche

1 ripe avocado, peeled & stoned

15g (½oz) fresh mint, finely chopped                                         

1 lime, juice only

90ml (6 tablesp) olive oil

6 large flat or portabello mushrooms, stalks trimmed & chopped

1 small onion, chopped

1 red chilli, de-seeded & chopped

½ red pepper, de-seeded & chopped 

10ml (2 teasp) cumin seeds

10ml (2 teasp) ground coriander

Good pinch of chilli powder

400g (14oz) can chickpeas

100 (4oz) canned sweetcorn


Make the dressing: 

1. Place the créme fraîche in a bowl with the chopped avocado. 

2. Using a potato masher, mash together until fairly smooth. Stir in the mint, lime juice and a pinch of salt.

3. Heat 75ml/5 tbsp olive oil in a frying pan and fry the mushrooms on both sides until tender. Remove and keep warm. 

4. Meanwhile in small pan, heat the remaining oil and fry the onion, red chilli, red pepper, chopped mushroom stalks and spices together for about 3 minutes. 

5. Stir in the drained chickpeas and sweetcorn and continue to cook for about 5 minutes, stirring all the time, until heated through. 

6. Fill each mushroom with the mixture and serve with the avocado dressing. Garnish with mint leaves and slices of lime. * Vegan: Use Soya yogurt.