Stuffed portobello mushroomsover savoury grains - Extra large standard

Stuffed Portobello Mushrooms over Savoury Grains

with Feta, Leafy Greens & Garlic Sauce

720 cals

25 mins

Description

Get stuffed with these portobello caps, filled to the brim with a mouth-watering mélange of garlicky leafy greens, panko and smooth feta cheese, and then quickly baked to golden and tender in the oven. You’ll serve the pretty packages atop nutty, chewy bulgur, delightfully savoury cracked whole-grain wheat, tossed with crisp radishes for contrast. A tangy mayonnaise-based sauce gives this meatless meal a luscious touch.

Contains:

Eggs, Milk, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 100g Radishes (or French radishes)

  • 15ml Minced garlic

  • 120g Baby greens (baby spinach or kale)

  • 4 Portobello mushrooms

  • 60ml Mayonnaise

  • 15ml Apple cider vinegar

  • 40g Panko

  • 80g Bulgur

  • 60g Feta

  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Nutrition

Total fat

48g

Saturated Fat

14g

Sodium

1080mg

Total carbs

59g

Sugar

6g

Protein

19g

Fibres

10g

Recipe Instructions

Stuffed Portobello Mushrooms over Savoury Grains - Step #1 Cook the bulgur
Step 1: Cook the bulgur
Preheat the oven to 450°F. In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Stuffed Portobello Mushrooms over Savoury Grains - Step #2 Sauté the spinach & make the filling
Step 2: Sauté the spinach & make the filling
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the spinach and ⅔ of the garlic. Sauté, 1 to 2 min., until wilted; season with S&P. Divide the spinach between two medium bowls. Remove the stems from the mushrooms; roughly chop the stems. To one bowl of spinach, add the mushroom stems, panko, cheese, ⅔ of the spices and S&P; stir well.
Stuffed Portobello Mushrooms over Savoury Grains - Step #3 Stuff & bake the mushrooms
Step 3: Stuff & bake the mushrooms
Arrange the mushrooms, hollow-sides up, on a lined sheet pan, and stuff with the filling. Bake, 14 to 16 min., until golden brown and tender.
Stuffed Portobello Mushrooms over Savoury Grains - Step #4 Make the garlic sauce
Step 4: Make the garlic sauce
Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the mayo, vinegar (start with ½), remaining garlic and S&P; stir well.
Stuffed Portobello Mushrooms over Savoury Grains - Step #5 Finish & serve
Step 5: Finish & serve
Thinly slice the radishes. To the pot of bulgur, add the radishes, remaining spinach and spices, ⅓ of the garlic sauce and S&P; stir well. Divide the bulgur between your plates. Top with the mushrooms. Drizzle with the remaining garlic sauce. Bon appétit!