Feta-stuffed mushrooms with mustard slaw

Feta-stuffed mushrooms with mustard slaw

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(10 ratings)

Prep: 20 mins Cook: 35 mins


Serves 2

This healthy vegetarian supper has it all: meaty mushrooms, crumbly feta, a simple slaw and it's 3 of your 5-a-day. It's packed with wholegrain goodness too

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal487
  • fat24g
  • saturates6g
  • carbs40g
  • sugars18g
  • fibre16g
  • protein20g
  • salt0.8g
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  • 4 large Portobello mushrooms, each about 10cm across
  • 1-2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 100g bulghar wheat
  • 2 garlic cloves, finely grated
  • 50g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 2 tsp finely chopped rosemary leaves



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 6 walnut halves, roughly broken
  • 2 tbsp chopped parsley (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the slaw

  • 2 carrots, coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 red onion, finely sliced
  • 200g red cabbage, finely shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 40g raisins
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tbsp apple cider vinegar
  • 1 tsp English mustard powder
  • 4 tbsp four-seed mix (sesame, sunflower, golden linseed and pumpkin)


  1. Heat oven to 200C/180C fan/ gas 6 and snap the stalks from the mushrooms. Put the stalks in a large, shallow ovenproof dish along with the caps, turned upside down. Brush the caps with the oil and bake in the oven for 15 mins.

  2. Meanwhile, boil the bulghar for 8 mins, then drain and toss with the garlic, feta, rosemary, walnuts and parsley (if using).

  3. Take the mushrooms from the oven and turn the caps round the other way. Roughly chop the stalks, add to the bulghar mixture and pile it on top of the mushroom caps. Return to the oven for 10 mins while you make the slaw.

  4. Put all the slaw ingredients in a bowl and toss well. Serve half with the mushrooms and chill the rest to serve for lunch with the Masala omelette muffins (see goes well with) another day.

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Comments, questions and tips

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1st Mar, 2017
Very tasty, I will certainly make this again. I really liked the accompanying slaw, I would make it on its own to go with other meals.
9th Feb, 2017
Waaaaaay too much raw garlic! It didn't cook in the oven and could do with being fried off before being added to the bulgur. I won't be making this one again.
Claire and Will
8th Jan, 2017
Mushrooms and slaw were lovely. As I was feeding 4 I doubled the quantity of carrots and cabbage but kept the quantity of onion the same which was just about right for us.
5th Jan, 2017
Mushrooms were lovely though could do with some salt. The slaw was tasty but red onion was a bit too overpowering, I'd recommend using less and chopping even more finely.
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