I tried this recipe last night, and not only was it super tasty, but it was so easy to make-I barely had time to finish my glass of wine!
Stuffed Portobello Mushrooms with Feta and Almonds
1/2 cup bulgar (it’s a type of wheat-we found it in the baking aisle, but I’ve also seen it near the rice)
1/3 cup chopped roasted almonds (definitely bought the pre-packaged kind, but you can obviously be all motivated and do it yourself. Show-off).
3 scallions, thinly sliced with white and green parts separated
1/2 teaspoon dried thyme
Salt and pepper
4 large or 8 small portobello mushrooms, stems discarded
4 tablespoons olive oil
2 oz crumbled Feta (about 1/2 cup-you can actually use however much you want)
Heat oven to 400 degrees. Cook bulgar according to package directions. Transfer to medium bowl and allow to cool to room temperature (it worked out perfectly when I let it cool while I cooked the mushrooms). Once it is cool, stir in the almonds, scallion whites, thyme, 1/2 tsp salt, and 1/4 tsp pepper.
Place mushrooms on rimmed baking sheet (I found out that’s because they produce a liquid when they cook-luckily rimmed pans are all we have!). Rub with 2 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp pepper. Roast stem side up until tender, about 18-20 minutes. Dividing evenly, top the mushrooms with the bulgar mixture and sprinkle with the Feta. Roast until warmed through, 2-4 minutes.
When done, drizzle the mushrooms with olive oil (I actually did it before I put them back in the oven) and sprinkle with the scallion greens. We had it with fish, and it was a perfect pairing! Let me know what you think 🙂
From September 2011 Real Simple magazine