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.
Add wheat and allow to soak until the liquid is absorbed and wheat is tender, about 1 hour.
Thoroughly drain and pat wheat berries dry.
Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200 degrees until dry enough to crack easily, about an hour.
Crack wheat in a grain mill, blender or with a ziploc bag and a rolling pin.
Sift out the smallest flour-like bits.
Stuffed Mushrooms
Preheat oven to 400 degrees.
In a saucepan bring 2 cups of 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 saucepan, fluff with a fork, set aside, and cover until ready to use.
Chop the sun-dried tomatoes, mince the shallot and garlic, zest and juice the lemon, and tear the basil leaves - set each aside individually.
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.
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.
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.
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.
Serve by place a layer of wilted spinach on each plate, set the bulgur filled mushroom on top of the spinach, and dot with cherry tomatoes.
