Name: Savory Stuffed Portobello Mushrooms
Yield: 4 servings
Ingredients: 1 cup hard red winter wheat berries; 2 water; 4 Portobello Mushrooms; 2 garlic cloves, minced; 16 baby spinach; 1 shallot; 1 lemon, zested; 0.5 basil leaves, torn; 1.5 sun dried tomatoes; 0.25 cup parmesan cheese, finely grated; 3 tablespoons extra virgin olive oil; 10 cherry tomatoes, sliced in half

Serves: 4 servings

Ingredients: 12

Delight in this hearty dish of roasted Portobello mushrooms filled with a flavorful mixture of cracked wheat, sun-dried tomatoes, fresh basil, and tangy Parmesan cheese. Served atop a bed of garlic-infused spinach and garnished with cherry tomatoes, these stuffed mushrooms make for a satisfying and well-balanced meal.

Ingredients

1	cup hard red winter wheat berries
2	water
4	Portobello Mushrooms
2	garlic cloves, minced
16	baby spinach
1	shallot
1	lemon, zested
¹⁄₂	basil leaves, torn
1 ¹⁄₂	sun-dried tomatoes
¹⁄₄	cup parmesan cheese, finely grated
3	tablespoons extra virgin olive oil
10	cherry tomatoes, sliced in half

Instructions

Preparation
1.	Place water in a large bowl.
2.	Add hard red winter wheat berries and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
3.	Thoroughly drain and pat the wheat berries dry.
4.	Spread the drained wheat berries thinly on a baking sheet and place in the oven at 200°F (93°C) until dry enough to crack easily, usually about an hour. Crack the wheat in a grain mill, blender, or with a ziplock bag and a rolling pin.
5.	Sift out the smallest flour-like bits (as they will form a paste you don’t want in your recipe).
Assembly and Cooking
1.	Preheat the oven to 400°F (200°C).
2.	In a saucepan, bring 2 cups of water to a boil. Add the bulgur and a pinch of salt. Cover, turn the heat off, and let the bulgur steam for 20 minutes. When the bulgur is soft, fluff with a fork or drain if necessary. Return bulgur to the saucepan, fluff with a fork, set aside, and cover until ready to use.
3.	Chop the sun-dried tomatoes, mince the shallot and garlic, zest and juice the lemon, and tear the basil leaves – set each ingredient aside.
4.	Coat the mushroom caps with olive oil, season with salt and pepper, place on a baking sheet, and bake for 5-6 minutes. Turn the mushrooms over and bake for another 5-6 minutes.
5.	In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the sun-dried tomatoes, basil, a large pinch of lemon zest (around 1 ½ tablespoons), and juice from one lemon. Cook for 1 minute, then mix into the prepared bulgur. Season with salt and pepper.
6.	Fill the mushroom caps with the bulgur filling and top with finely grated Parmesan cheese. Place back in the oven and cook until the cheese is golden brown, about 5 minutes.
7.	Meanwhile, in a large pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook for about 30 seconds, stirring continually. Add spinach and wilt it, about 5 minutes. Season with salt and pepper if desired.
8.	Serve by placing a layer of wilted spinach on each plate, set the bulgur-filled mushroom on top of the spinach, and dot with cherry tomatoes.