Stuffed Portobello Mushrooms with Mozzarella, Chickpeas, Walnuts, Dates + Cheddar
When you need a quick, tasty veggie dinner in 10 minutes — this one delivers. These mushrooms are soft and juicy, with a gooey, cheesy middle and a crunchy, nutty top. The mix of dates, walnuts, and chickpeas gives a little sweetness and bite that makes them feel a bit special. Ideal for an easy weeknight dinner or a last-minute dish when friends are coming over. Serve with some greens or a simple salad — it ticks all the boxes.
Serves: 2 | Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins
Ingredients
2 large portobello mushrooms, stems removed and chopped
Large handful walnuts, roughly chopped
4 tbsp cooked chickpeas
1.5 tbsp chopped dates (about 3 small)
Few rosemary + sage leaves, torn
2–3 tbsp olive oil
1 small garlic clove, grated
1 ball mozzarella, sliced
Small grating nutmeg
Pinch dried chilli flakes (optional)
20g cheddar cheese, grated
Salt + pepper
Method
Preheat the oven to the grill setting (220°C) and lightly oil a baking tray. Place the mushrooms on the tray, stem-side up.
Make the filling – In a bowl, mix the chickpeas, chopped dates, walnuts, herbs, grated garlic, nutmeg, and chilli flakes (if using). Drizzle over 2 tbsp olive oil and season generously with salt and pepper.
Assemble the mushrooms – Layer slices of mozzarella over each mushroom and season lightly. Pile the chickpea and walnut mixture on top.
Grill – Place under the grill for 5 minutes until starting to turn golden. Remove from the oven, sprinkle over the grated cheddar and a small splash of olive oil, then return to the grill for another 5 minutes, until bubbling and melted.
Serve hot – Best eaten straight away with a side of crisp greens or a simple tomato salad.