Kashk-o-Bademjan Stuffed Mushrooms

This modern Persian appetiser fills baked mushroom caps with kashk-e bademjan, the classic aubergine and whey dip, and finishes them with fried mint.

TIME BREAKDOWN
Prep: 30 min
Cook: 1h
Total: 1 hour 30 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 12 large flat mushrooms, stalks removed
  • 2 medium aubergines (about 500g)
  • 1 large onion, thinly sliced
  • 4 tbsp sunflower oil, divided
  • 2 garlic cloves, crushed
  • ½ tsp ground turmeric
  • 4 tbsp liquid kashk, plus 2 tbsp for garnish (or thick Greek yoghurt)
  • 1 tbsp dried mint
  • Salt and black pepper

Method

  1. Preheat the oven to 220°C (200°C fan). Roast the pricked aubergines for 35 minutes until soft. Peel, drain and mash.

  2. Fry the onion in 2 tbsp oil for 20 minutes until deep golden. Set a third aside for garnish. Add the garlic and turmeric to the pan for 1 minute, then the aubergine, and cook for 8 minutes until thick.

  3. Stir in 4 tbsp kashk, season lightly and cool.

  4. Reduce the oven to 200°C (180°C fan). Brush the mushrooms with 1 tbsp oil, season with pepper and bake, gills up, for 10 minutes. Drain off any liquid.

  5. Fill each cap with the aubergine mixture and bake for 12 minutes.

  6. Warm the remaining oil, stir in the mint for 20 seconds and drizzle over the mushrooms with the extra kashk and reserved onions. Serve warm.