The BBC Good Food logo
Feta-stuffed mushrooms with mustard slaw

Feta-stuffed mushrooms with mustard slaw

A star rating of 3.4 out of 5.9 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal487
fat24g
saturates6g
carbs40g
sugars18g
fibre16g
protein20g
salt0.8g
Advertisement

Ingredients

  • 4 large Portobello mushrooms , each about 10cm across
  • 1-2 tsp rapeseed oil
  • 100g bulghar wheat
  • 2 garlic cloves , finely grated
  • 50g feta , crumbled
  • 2 tsp finely chopped rosemary leaves
  • 6 walnut halves , roughly broken
  • 2 tbsp chopped parsley (optional)

For the slaw

  • 2 carrots , coarsely grated
  • 1 red onion , finely sliced
  • 200g red cabbage , finely shredded
  • 40g raisins
  • 1 tbsp rapeseed oil
  • 1 tbsp apple cider vinegar
  • 1 tsp English mustard powder
  • 4 tbsp four-seed mix (sesame, sunflower, golden linseed and pumpkin)

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.4 out of 5.9 ratings
Advertisement
Advertisement
Advertisement

Sponsored content