Stuffed Portobello Mushrooms with Feta and Almonds

Have you ever cooked with bulgur before? I wasn’t even sure what it looked like! When I saw it at the grocery store, it was in a box, and it was labeled “wheat bulgur”. I asked a store employee if wheat bulgur was the same as bulgur, and she wasn’t sure. We went over to the section where they have stuff in bins that you scoop out, and we saw a bin labeled “wheat bulgur”, so it must all be the same thing. It’s kind of like a small, tiny rice. You cook it the same way. The “stuffing” for this mushroom was so good! Once you add all the seasonings and stuff to it, that is. It was hard to keep from nibbling on it whilst waiting for the mushrooms to cook. I didn’t have any almonds on hand, for some reason, so I substituted pine nuts instead. They worked out just fine! Again, this was really good, and you could probably change a lot of the seasonings and ingredients here, depending on what you have on hand.

rating: 9

Stuffed Portobello Mushrooms with Feta and Almonds
(Real Simple, Sept. 2011)

Serves 4| Hands-On Time: 20m | Total Time: 35m

Ingredients:

1/2 cup bulgur
1/3 cup chopped roasted almonds (I substituted roasted pine nuts)
3 scallions, thinly sliced and white and green parts separated
1/2 teaspoon dried thyme
kosher salt and black pepper
4 large or 8 small portobello mushrooms, stems discarded
4 tablespoons olive oil, plus more for drizzling
2 ounces Feta, crumbled (1⁄2 cup)
2 tablespoons fresh lemon juice
4 ounces mixed greens (6 cups)
1/2 English cucumber, thinly sliced (I omitted)

Directions:

Heat oven to 400° F. Cook the bulgur according to the package directions; transfer to a medium bowl and let cool to room temperature. Stir in the almonds, scallion whites, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 tablespoons of the oil, and season with ¼ teaspoon each salt and pepper. Roast, stem-side up, until tender, 18 to 20 minutes. Dividing evenly, top the mushrooms with the bulgur mixture and sprinkle with the Feta. Roast until warmed through, 2 to 4 minutes more.
In a large bowl, whisk together the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and cucumber and toss to combine. Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad.

per serving: 332 calories

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