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Portobello Toast with Spinach and Chickpeas

Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Light Meal, Main Course
Servings: 2


  • 4 portobello mushrooms
  • 2 tbsp extra virgin olive oil
  • 200 g spinach leaves
  • ½ tsp ground paprika
  • ¼ x 400g tin chickpeas drained and rinsed (see Note)
  • Fresh parsley chopped
  • salt and pepper


  • Turn the grill to high. Place the mushrooms on the baking tray, drizzle with oil and season with a pinch of salt and black pepper to taste. Place under the grill for 3 minutes.
  • Meanwhile, place the spinach in a small pan with a splash of water and cook on medium heat until it has wilted. Drain and sprinkle with paprika.
  • Place the chickpeas in a bowl and mash with a fork.
  • Divide the spinach and chickpeas between the mushrooms and serve across two plates. Garnish with parsley.