Savory Stuffed Portobello Mushrooms
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 |
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2 | water |
4 | Portobello Mushrooms |
2 | garlic cloves, minced |
16 | baby spinach |
1 | shallot |
1 | lemon, zested |
½ | basil leaves, torn |
1 ½ | sun-dried tomatoes |
¼ | cup parmesan cheese, finely grated |
3 | tablespoons extra virgin olive oil |
10 | cherry tomatoes, sliced in half |
Instructions
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Preparation
- Place water in a large bowl.
- Add hard red winter wheat berries and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
- Thoroughly drain and pat the wheat berries dry.
- 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.
- Sift out the smallest flour-like bits (as they will form a paste you don’t want in your recipe).
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Assembly and Cooking
- Preheat the oven to 400°F (200°C).
- 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.
- Chop the sun-dried tomatoes, mince the shallot and garlic, zest and juice the lemon, and tear the basil leaves – set each ingredient aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Aug 18, 2024