Name: Feta-stuffed mushrooms with mustard slaw
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
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); 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)

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Feta-stuffed mushrooms with mustard slaw

Feta-stuffed mushrooms with mustard slaw

Sara Buenfeld

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Serves 2

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 3.4 out of 5.9 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal487
fat24g
saturates6g
carbs40g
sugars18g
fibre16g
protein20g
salt0.8g

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.

Recipe from Good Food magazine, January 2017

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A star rating of 3.4 out of 5.9 ratings

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