Stuffed Mushrooms FRICOT VEGAN chickpeas and mushroom sauce

  • 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.