stuffed portobello mushroom

INGREDIENTS:
2 Portobello mushrooms
1 small jar/can of chick peas (approx. 125 g)
2 tablespoons sunflower seed puree + 1 tablespoon for garnishing
1 tablespoon smokey paprika spice
1 garlic clove
2 tablespoons of olive oil
salt & pepper
some cress for garnishing

PREPARATION

1. Clean the Portobello mushrooms and remove the stalk. Do not throw the stalk away, because it will be processed further.
2. Place the mushrooms on a baking tray lined with baking paper.
3. In a small bowl, mix together the chickpeas, sunflower seeds, a crushed clove of garlic, paprika, salt and pepper. Chop the stalk of the mushrooms just as small and add to the mixture.
4. Divide this mixture between the two mushrooms and garnish each with a tablespoon of olive oil.
5. Bake at 180°C circulating air for about 20-25 minutes.
6. Take out and garnish with sunflower seeds, cress and sea salt.

HEALTH BENEFITS:
​Mushrooms  have a lot to offer in terms of minerals: They contain a lot of potassium, phosphorus, selenium and copper and also supply magnesium, iron and zinc in small quantities. Compared to other vegetable foods, mushrooms are also rich in protein and at the same time very low in fat.