Stuffed Portobello Mushrooms over Savoury Grains
with Feta, Leafy Greens & Garlic Sauce
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Get stuffed with portobello caps, filled with a mouth-watering mélange of garlicky leafy greens, panko and crumbly feta, quickly baked to golden. The pretty packages rest atop delicate bulgur buoyed by radishes for bright contrast. A buttery sauce gives this meatless meal a luscious touch.
We will send you:
- 120g Chopped kale
- 15ml Minced garlic
- 100g Radishes
- 4 Portobello mushrooms
- 80g Bulgur
- 40g Panko
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 60g Feta
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
51 g
Saturated Fat
14 g
Sodium
950 mg
Total Carb
62 g
Sugars
6 g
Protein
18 g
Fibre
13 g
Preparation
Cook the bulgur
- Preheat the oven to 450°F.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Sauté the kale & make the filling
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the kale, ⅔ of the garlic and 2 tbsp water (double for 4 portions). Sauté, partially covered, 3 to 4 min., until wilted; season with S&P.
- Divide the kale between two medium bowls.
- Remove the stems from the mushrooms; roughly chop the stems.
- To one bowl of kale, add the mushroom stems, panko, cheese, ⅔ of the spices and S&P; stir well.
Stuff & bake the mushrooms
- Arrange the mushrooms, hollow-sides up, on a lined sheet pan, and stuff with the filling.
- Bake, 14 to 16 min., until golden brown and tender.
Make the garlic sauce
- Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add the mayo, vinegar (start with ½), remaining garlic and S&P; stir well.
Finish & serve
- Thinly slice the radishes.
- To the pot of bulgur, add the radishes, remaining kale and spices, ⅓ of the garlic sauce and S&P; stir well.
- Divide the bulgur between your plates.
- Top with the mushrooms.
- Drizzle with the remaining garlic sauce. Bon appétit!
