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Grilled Mushrooms with Chickpea Mash & Aubergine Schnitzel

Ingredients

  • Chickpea Mash

Directions

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Steps

1

Pre-heat grill 1 and line the metal tray with foil.

2

Combine the olive oil and vinegar in a bowl and brush over the gills of the mushrooms. GRILL for 5-6 mins, turn the mushrooms over and repeat. Remove from the oven and wrap the mushrooms in foil to keep warm.

3

Meanwhile, make the chickpea mash, put the garlic and 1tsp of oil in a bowl, cover and microwave on high for 30 seconds, add the chickpeas and milk and microwave on high for 2-3 mins, mash coarsely and season with salt and pepper.

4

Mix the parmesan and breadcrumbs together on a plate and season with salt and pepper.

5

Discard the outer slices of the aubergine. Brush one side of the aubergine slices with the oil and balsamic mix, press each slice into the breadcrumb mix.

6

GRILL crumb side up for 5 mins or until golden and crisp. Turnover, brush the other side with the oil and vinegar mix and sprinkle the remaining bread crumb mix on top. GRILL for another 5 mins or until golden and crisp.

7

To serve. Put one mushroom, gill side up on each of the 4 plates and top with the chickpea mash. Fold each slice of aubergine in half and put on top of the mash, top with a basil leaf, then drizzle

Enjoy

Grilled Mushrooms with Chickpea Mash & Aubergine Schnitzel

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Ingredients

Adjust Servings:
4 tbsp Olive Oil
2 tbsp Balsamic Vinegar
4 Large Portobello Mushrooms Stalks discarded
1 Aubergine Cut lengthways
50g Grated Parmesan Cheese
6 tbsp Fine breadcrumbs
Salt and Pepper
Chickpea Mash
1 tbsp Olive Oil
1 Crushed Garlic Clove
400g Cooked chickpeas
100ml Milk
4 tbsp Salsa Verdi Or basil, to serve

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