Stuffed mushrooms with Provencal breadcrumbs

Stuffed mushrooms with Provencal breadcrumbs

The Magic Fridge
Cooking time
40 mins
Peter Knab

Large flat mushrooms are gutsy enough to be the basis for a main course, especially when they are combined with a pulse. Ready-cooked pulses are fabulous fast food and you can use their juices as stock. The wonderful Don Alfonso, my old boss in the south of Italy, makes a pasta dish with chickpeas and their cooking juices. He would serve it and say, ‘This is better than meat’ and this dish quite possibly is. If you fancy a simpler sauce, some melted butter with garlic and parsley would do nicely, as would the lemon butter.

If younger kids don’t go for mushrooms, it tends to be the texture – just keep trying. The alcohol is cooked out in the sauce so this is good to purée or chop and freeze for babies and toddlers.


Quantity Ingredient
6 medium-sized flat mushrooms
3 tablespoons extra virgin olive oil
2 large garlic cloves, peeled and thinly sliced
1 medium onion, peeled and thinly sliced
1/2 x 400g tin chickpeas, drained
1/2 x 25g pack dried porcini mushrooms, soaked in 100ml hot water
200ml red wine
1 tablespoon dark soy sauce
1/2 teaspoon cornflour
50g see method for ingredients
freshly ground black pepper
caster sugar


  1. Preheat your oven to 220°C, rack position upper middle shelf.
  2. Start with the mushrooms. Take out their stalks, slice these finely and set aside to use in the gravy. Put the mushrooms, rounded-side down, onto a roasting tray. Brush with 2 tbsp of the extra virgin olive oil. Season with salt and pepper.
  3. Roast the mushrooms for 5 minutes. Take them out of the oven and leave them on their tray. Turn the oven down to 200°C.
  4. Get a medium-sized frying pan. Add the garlic, onion, 1 tbsp extra virgin olive oil and 1 tbsp water. Put the lid on. Sweat over a low to medium heat for 6–7 minutes until the onions soften. Take the lid off, add the drained chickpeas, turn up the heat and fry for 3 minutes until everything is golden.
  5. Squeeze the now reconstituted porcini dry, saving the liquid for the sauce. Slice the porcini finely and add to the pan. Fry for 1 minute then transfer the chickpea mixture to a bowl.
  6. Add the red wine and sliced mushroom stalks to the empty pan, bring to the boil and reduce by two-thirds. Add the soaking liquid from the porcini, the soy sauce and the chickpea juice.
  7. Boil over a high heat to reduce by half. Dilute the cornflour in 1 tbsp water. Whisk it into the sauce. Bring back to the boil. Boil for 30 seconds. Take the pan off the heat. Season to taste with salt, black pepper and sugar.
  8. While the wine reduces, put one-third of the chickpea mixture into a small food processor and blend to a smooth purée. Add 1–2 tbsp hot water if the mixture is too dry to purée. Stir this purée back into the rest of the chickpea mixture. Stir in half of the Provençal breadcrumbs. Season to taste. Stuff the mushrooms with the chickpea mixture. Put the rest of the Provençal breadcrumbs on top. Bake in your preheated oven for 10 minutes. Serve with the porcini sauce.
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