Stuffed Portobello Mushrooms
Time for Lunch (TFL)!
If you like garlic, you’ll love these tender Portobello mushrooms baked to a golden hue and loaded with delicious nutty, chewy, and savoury sensations!
- 4 Portobello Mushrooms (Serves 2 people)
- 100 g Radishes
- 120 g Baby Kale or Spinach
- 15 ml Minced Garlic
- 60 ml Mayonnaise
- 15 ml Apple Cider Vinegar
- 40 g Panko (Suggestion: Kikkoman Whole Wheat Japanese-style Bread Crumbs or PC Black Label Japanese-style Bread Crumbs)
- 80 g Bulgur
- 60 g Feta Cheese
- 10 g Spice Mix (Make Your Own or Quick & Easy – see below)
- Medium pot
- Large stove-top pan
- Baking pan
- Parchment paper
- Olive Oil
- Salt & Pepper
In a small bowl or jar, stir together the following:
4 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons sea salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon red bell pepper
1 tablespoon dried chives
Quick-and-Easy-Spice Mix Recipe
Mix ⅛ teaspoon sea salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).
Step 1: Cook the bulgur
Start by cooking the bulgur per the instructions on the package. Bob’s Red Mill Whole Grain Bulgur is a good brand. Once the bulgur is cooked, fluff and keep warm. Preheat the oven to 450F.
Step 2: Sauté the spinach & make the stuffing
Drizzle some oil in a large pan and heat on medium-high. Add the spinach and 2/3 of the garlic and sauté until the spinach is wilted. Add a dash of salt and pepper. Divvy up the spinach between 2 medium-sized bowls. Wash the mushrooms. (Helpful tip: Norwex makes a great veggie and fruit scrub cloth – perfect for cleaning those blasted mushrooms that no one likes to clean!). Remove and roughly chop the mushroom stems. Pat the mushrooms dry. Add the mushroom stems, panko, cheese, 2/3 of the spices and a dash of salt and pepper to one bowl of spinach. Give the mixture a good stir.
Step 3: Stuff & bake the mushrooms
Place the mushrooms on a baking pan lined with parchment paper. Fill the mushroom hollows with stuffing. Bake until golden brown and tender – about 14 to 16 minutes. The smell of these beauties baking will make your taste buds tingle!
Step 4: Make the garlic sauce
Microwave 2 TBSP butter in a small bowl – in short blasts – until melted. Add the mayonnaise, ½ the vinegar, remaining garlic and a sprinkle of salt and pepper. Mix well. Add the remaining vinegar, to taste. Stir well.
Step 5: Wrap it up and serve
Thinly slice the radishes. Add the radishes, remaining spinach, 1/3 of the garlic sauce, remaining spices, and a dash of salt and pepper to the pot of bulgur. Dish out the bulgur, top with the mushrooms and drizzle lightly with the remaining garlic sauce. Time for lunch! Bon appétit!
“All Fungi are edible. Some fungi are only edible once.”
~ Terry Pratchett
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