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RECIPE
11 INGREDIENTS9 STEPS35MIN

Roasted Portabella Mushroom Topped with Okra and Chickpea Salad

4.7
3 Ratings

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PeachDish

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What is the No. 1 complaint about okra? Sliminess! The thickening liquid in okra – both its blessing and its curse – is released when okra is cut, so in this recipe we roast okra whole in the oven at a high temperature. The sumac-based spice blend adds an earthy fragrance.
35MIN
Total Time

PeachDish

Southern-infused and internationally-inspired meals mailed to your home.
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Ingredients

US / METRIC
Servings:
2
Serves 2
to taste
Okra
to taste
Portobello Mushrooms
to taste
Dry Mixed Spice
to taste
Canned Chickpeas
to taste
to taste
to taste
Feta Cheese
1 Tbsp
1/2 tsp
1 clove

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Nutrition Per Serving

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CALORIES
67
FAT
7.0 g
PROTEIN
0.2 g
CARBS
1.2 g

Cooking Instructions

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Step 1
Heat oven to 450 degrees F (230 degrees C). Place a large baking pan in oven on middle rack.
Step 2
Prepare your mise en place: Remove Portobello Mushroom (to taste) stems and gills. Remove Roma Tomato (to taste) stem, and cut into 1/2-inch pieces.
Step 3
Peel and mince Garlic (1 clove). Pick and chop Italian Flat-Leaf Parsley (to taste). Peel, halve and dice Red Onion (to taste). Drain and rinse Canned Chickpeas (to taste).
Step 4
Place Okra (to taste) and mushrooms in a large mixing bowl. Drizzle with Olive Oil (1 1/2 teaspoon) and Kosher Salt (1/2 teaspoon) to bowl and mix thoroughly. Carefully remove baking pan from oven.
Step 5
Place mushrooms right-side-up on hot baking sheet then arrange okra around the mushrooms. Make sure okra and mushrooms are all in a flat, single layer and not on top of each other. Reserve bowl for future use. Bake for 10 minutes.
Step 6
After 10 minutes, remove baking pan from oven. Flip mushroom cups, sprinkle onions, minced garlic and Dry Mixed Spice (to taste) all around the okra. Stir okra and mushrooms to incorporate. Return pan to oven and cook until onions are translucent, about an additional 10 minutes.
Step 7
In reserved mixing bowl combine chickpeas, tomato, parsley, red onion and Olive Oil (1 1/2 teaspoon). Stir to combine. When okra and mushrooms have cooked for 10 minutes remove pan from oven.
Step 8
Allow pan to cool for 3-4 minutes then arrange mushroom caps upside down on plates. Add remaining contents of baking pan to the tomato-chickpea mixing bowl. Mix thoroughly. Taste and adjust seasoning as desired.
Step 9
Top each cap with okra-chickpea mixture. Top with Feta Cheese (to taste) and enjoy!

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Nutrition Per Serving
Calories
67
% Daily Value*
Fat
7.0 g
9%
Saturated Fat
1.0 g
5%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
1.2 g
0%
Fiber
0.1 g
0%
Sugars
0.0 g
--
Protein
0.2 g
0%
Sodium
625.6 mg
27%
Vitamin D
--
--
Calcium
6.3 mg
0%
Iron
0.1 mg
1%
Potassium
14.0 mg
0%
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