Chickpea and cauliflower-stuffed mushrooms

This chickpea and cauliflower-stuffed mushrooms recipe creates a delicious, hearty vegetarian meal that's packed with great flavours like harissa and coriander. Quick and simple, this vegetarian recipe makes a brilliant fast dinner

By Jennene Plummer
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


  • 8 medium flat mushrooms
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 clove garlic, finely chopped
  • 2 teaspoon coriander seeds, crushed
  • 1 teaspoon caster sugar
  • 1/2 head cauliflower, cut into small florets
  • 400 gram can chickpeas, rinsed, drained
  • 1 tablespoon harissa paste
  • 400 gram can cherry tomatoes
  • 100 gram baby spinach leaves
  • greek-style yoghurt, coriander leaves to serve


  • 1
    Preheat oven to moderate, 180°C. Lightly grease a large baking dish.
  • 2
    Remove stalks from mushrooms, then finely chop and reserve. Arrange cup-side up in dish. Spray with olive oil and season. Bake for 20 minutes.
  • 3
    In a large frying pan, heat oil on medium. Sauté onion for 4-5 minutes until tender. Stir in reserved chopped stalks, garlic, seeds and sugar. Cook, stirring, for 1-2 minutes until seeds are toasted. Add cauliflower, chickpeas and harissa. Cook for 2 minutes, stirring.
  • 4
    Pour mushroom cooking juices into pan. Add tomatoes and bring to a simmer. Cook, covered, for 6-8 minutes until cauliflower is tender. Stir spinach through, then remove from heat. Season.
  • 5
    Spoon chickpea mixture into mushroom cups. Bake for 5 minutes. Serve topped with yoghurt and coriander sprigs.


If you don't have harissa paste, add 1 tablespoon tomato paste, 1 teaspoon smoked paprika and 1 teaspoon chilli powder.