Slice of wholemeal seeded bread
1 tbsp sunflower seeds
1/2 tin borlotti beans
1/2 bell pepper (or a bunch of frozen sliced peppers, though it makes it wetter as i found out)
1/2 tsp paprika
1/2 tsp hot chilli powder (or in my case a smidge of extra hot)
1 Portobello mushroom
Using a food processor, blend up the stuffing ingredients until it’s all breadcrumbs and tiny chunks.
Melt some butter and brush it onto the outside of a portobello or other large mushroom. Place it onto an oven proof tray, and spoon the stuffing into it. Put it into the oven for 30-35 minutes.
I put this together in a rather ad hoc way rather than following any strict instructions, I didn’t think to write it down as I went along but this is the gist of it. If you butter a tray and spread the stuffing out about 1/2cm thick, baking it at 180C-ish for around 40-50 minutes, you get some lovely biscuity stuff that goes amazing with hummus.