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Stuffed Mushrooms



8 large flat field mushrooms
2 cloves garlic, crushed
3 tablespoons olive oil
25g butter
I onion, chopped
410g tin chickpeas in water, drained
25g porcini, soaked for 30 minutes in warm water then drained juice of 1 lemon
6 SUNSWEET Prunes, chopped 25g fresh white breadcrumbs 2 tablespoons chopped fresh flat-leaved parsley
25g parmesan cheese, grated


  1. Heat the oven to 220°C/ fan oven 200°C/ gas mark 7.
  2. Remove the stalks from the mushrooms and chop them finely, put to one side. Arrange the mushrooms gill side up on a lightly greased baking tray. Mix one of the crushed garlic cloves with 2 tablespoons of the oil and brush over the mushrooms, season then roast in the oven for 10 minutes.
  3. Reduce the oven to 200°C/ fan oven I 80°C/ gas mark 6. Heat the remaining olive oil and butter in a pan, add onion and remaining crushed garlic clove and cook for about 5 minutes until softened. Add chickpeas, increase heat and fry until golden. Stir in porcini and chopped mushroom stalks. Cook for 2 more minutes then transfer to a bowl.
  4. Roughly mash the chickpea mixture, season well and stir in the lemon juice and prunes. Spoon this mixture on top of the mushrooms.
  5. Mix the breadcrumbs with the parsley and parmesan and spoon on top of the chickpeas. Return to the oven for I 0 minutes until golden.
  6. Serve straight away with salad.

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Canapes and Savoury Snacks, Sides and Salads, Starters and Appetizers

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