STUFFED PORTOBELLOS with Creamy, Lemony Chickpeas - p. 43
Another ugly one. Clark says this is based on a Nigel Slater recipe, and I would like to see the original. This is really just portobellos stuffed with hummus, and topped with whole the chickpeas. I cooked chickpeas from dried instead of using canned like she calls for. The hummus is pretty standard, but at the end you blend in quite a lot of sumac and some fresh thyme. The sumac did nothing for looks of the dish - I’m kind of wondering why it wasn’t used more as a finish, which would have been prettier and just as delicious.
You fill the portobellos with the hummus, press the chickpeas into the top, and roast, along with some veg. I used broccoli for the vegetable. The veg are to be drizzled with oil, but she doesn’t mention seasoning them at all. I seasoned with salt and pepper.
This was just OK. I love stuffed mushrooms, but the flavor of the hummus wasn’t really a great match with the steak-like savoriness of mushrooms. Not one we will repeat. Recipe served 2.
