- 8 tbsp chickpeas, cooked, cooking liquid retained
- 8 white mushrooms, large, stems removed
- 80 g mushroom sauce
- 8 small tomatoes, whole
- 4 sun-dried tomatoes, chopped
- 1 tbsp fermented black beans
- 1 green chilli, chopped
Place a tablespoon of chickpeas with some of their cooking liquid in the middle of each mushroom.
Place a heaped teaspoon on top of each stuffed mushroom.
Place in a baking tray.
Arrange the chilli, fermented black beans, fresh and sun-dried tomatoes and all the remaining chickpea cooking liquid around the mushrooms.
Bake in a tray covered with foil in a 220ºC oven for 45 minutes.