Hearty Stuffed Portobello’s

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Recipe posted by Palouse Brand on August 17, 2016

Here you go, a bulgur stuffed mushroom recipe that is absolutely excellent - a wonderful merging of flavors and textures that suggests a slightly dramatic presentation, and Portobello’s are definitely the “meat” in this extra tasty dish. The bulgur and the mushroom maybe the stars but the sun dried tomatoes, basil and lemon zest hit all the right notes in this stuffed mushroom recipe. With all this marrying of flavors the hard red winter wheat berry, really pulls it all together. We think it is the perfect wheat berry for making bulgur. Don’t worry making bulgur is easy, find our easy instructions here.

Our stuffed mushroom recipe is stuffed with whole-grain bulgur and we think it is an excellent change from rice stuffed mushrooms! Since bulgur is a whole grain it is said to be high in fiber, low-fat, low calorie as well a vegan and vegetarian ingredient. This hearty stuffed mushroom recipe is filled with protein and fiber. Even with all this nutrition this recipe tastes like a cheat meal. Between the bulgur, Parmesan cheese, and basil this recipe is a knock out. It hits every taste bud in all the best ways. This is a family favorite and weeknight staple

We love wheat bulgur and enjoy the full flavor it brings to our tables. You will most definitely need a knife and fork, a napkin, and if we can make a suggestion, a nice glass of white wine. 

stuffed mushroom recipe winter wheat

Recipe for Stuffed Mushrooms

prep_time 10 min
total_time 55 min
ingredients_number 12
servings_number 4
recipe_ingredients
  • 1 cup Hard Red Winter Wheat Berries
  • 2 cups water
  • 4 Portobello Mushrooms
  • 2 garlic cloves, minced
  • 16 oz. baby spinach
  • 1 shallot, minced
  • 1 lemon, zest and juiced
  • ½ oz. basil, torn
  • 1 ½ oz. sun-dried tomatoes, chopped
  • ¼ cup parmesan cheese, finely shredded
  • 3 tbsp. extra-virgin olive oil
  • 10-12 cherry tomatoes, sliced in half
              recipe_directions

              How to Make Bulgur

              1. Place water in large bowl.
              2. Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
              3. Thoroughly drain and pat wheat berries dry.
              4. Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until dry enough to crack easily, usually about an hour. Crack wheat in a grain mill, blender or with a zip lock bag and a rolling pin.
              5. Sift out the smallest flour-like bits (they will form a paste you don’t want in your recipe.

              stuffed mushroom recipe

              How to Make Stuffed Mushrooms

              1. Preheat oven to 400 degrees.
              2. In a sauce pan bring 2 cups water to a boil.  Add the bulgur and a pinch of salt.  Cover, turn heat off and let the bulgur steam for 20 minutes.  When bulgur is soft, fluff with a fork or drain if necessary and return to sauce pan, fluff with a fork, set aside and cover until ready to use (see below).
              3. Chop the sun-dried tomatoes, mince the shallot and garlic, zest and juice the lemon, and tear the basil leaves – set each individually aside.
              4. Coat mushroom caps with olive oil, season with salt and pepper, place on baking sheet and bake for 5-6 minutes.  Turn mushrooms over and bake for another 5-6 minutes.
              5. In a small pan heat 1 tbsp. 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-about 1 ½ tbsp., and juice from one lemon.   Cook for 1 minute, then fluff into 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 very large pan heat 2 tbsp. 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 you desire.
              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.
              9. Our stuffed mushroom recipe is really a pretty balanced meal, not to mention, a very filling meal.  
              10. Enjoy!
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