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Fresh pre-cut ingredients
Ready in 25 minutes

Stuffed Portobello Mushrooms over Savoury Grains

with Goat Cheese, Leafy Greens & Garlic Sauce

Cooking time

25 minutes




720 /serving

Get stuffed with these portobello caps, filled to the brim with a mouth-watering mélange of garlicky leafy greens, panko and smooth goat 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.

We will send you:

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

Contains: Eggs, Milk, Sulphites, Wheat

You will need:

Medium pot
Large pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
48 g
Saturated Fat
14 g
940 mg
Total Carb
59 g
7 g
19 g
10 g
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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.
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Sauté the spinach & make the filling
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the spinach and ⅔ of the garlic, 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.
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Stuff & bake the mushrooms
Arrange the mushrooms, hollow-sides facing up, on a lined sheet pan, and stuff with the filling. Bake, 14 to 16 min., until golden brown and tender.
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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.
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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!