Herby Baked Mushrooms

What do I need?

• 16 medium-sized mushrooms
• 5 tbsp olive oil, divided
• 2 medium shallots, finely diced
• 3 cloves garlic, minced
• 1 sprig rosemary, leaves finely diced
• 4 sage leaves, finely diced
• 4 sprigs fresh thyme, leaves picked and chopped
• ½ cup canned chickpeas, rinsed and drained
• 1 tbsp nutritional yeast
• ½ tsp salt
• ¼ tsp finely ground black pepper
• 2/3 cup breadcrumbs
• 2 tbsp finely chopped walnuts
• 2 tsp white miso paste
• Zest of 1 lemon
• 1 tbsp freshly squeezed lemon juice

How do I make it?

1. Preheat the oven to 200°C.
2. Gently brush the mushrooms with a tea towel to remove any dirt—do not wash them. Remove the stalks, dice them finely, and set aside.
3. Arrange the mushroom caps on a baking tray and brush with 2 tbsp olive oil. Bake for 7 minutes, then flip and bake for another 7 minutes. Remove from the oven and reduce the temperature to 170°C.
4. Meanwhile, heat 2 tbsp olive oil in a large frying pan over medium heat. Add the shallots and cook until translucent. Stir in the garlic, rosemary, sage, thyme, chickpeas, nutritional yeast, salt, pepper, and diced mushroom stalks. Cook, stirring constantly, until the stalks are softened. Remove from heat, then fold through the breadcrumbs and walnuts.
5. Transfer the mushrooms to a plate and pour any juices from the baking tray into a small bowl. Stir in the miso paste, lemon zest, and lemon juice. Add this mixture to the stuffing and stir well. If needed, add 1–2 tbsp olive oil to ensure the mixture is moist but not soggy.
6. Stuff the mushrooms with the filling and bake for 15 minutes, or until the tops are golden brown. Serve warm.