Savory Stuffed Portobello Mushrooms
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 |
| 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
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. |
Published on Aug 18, 2024 by Luminița