Friday, April 21, 2006

Portobellos stuffed with cracked wheat

Life definitely isn't too short too stuff a mushroom, especially if it's a big and juicy portobello mushroom.
So I bought some portobellos the other day but didn't want to just grill them or stuff them with cheeses. I wanted to make a meal out of them, so I decided to stuff them with some bulgur, which is wholesome and delicious. If you want a richer taste, add some tomato sauce to the boiling water.

You'll need

  • 8-10 portobellos
  • 150 gr spinach, chopped
  • 1 big bell pepper
  • 1 clove garlic, chopped
  • 1 big onion, chopped
  • 3-4 tbsps olive oil
  • 8-10 tbsps parmesan (1 tablespoon for each mushroom)
  • Salt and pepper
  • 2 cups bulgur (cracked wheat in this case)

Cut the portobello stalks and carve the inside using a small spoon, reserving the flesh.
Cover the portobellos with a little oil, using your hands so that the oil goes everywhere.
Put them in the oven and grill them until they are almost done.
Bring 6 cups of water to the boil, add one tbsp of olive oil and some salt. Add bulgur, stir to prevent sticking. Taste to see if it is cooked after about 10 minutes. Drain.

In a pan, heat some olive oil, sauté bell pepper, garlic, onion, spinach and portobello flesh. Add the bulgur and stir everything together. Salt and pepper to taste.
With this mixture, stuff the portobellos, sprinkle with parmesan and bake for 5 minutes or until the cheese has melted.

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