Stuffed Portobello Mushrooms with Bulgur
This Stuffed Portobello Mushroom with Bulgur recipe is one of my favorite stuffed portobello mushrooms recipes ever. It's delicious, filling, loaded with flavors, yet healthy and low in calories. Made simply with portobello mushrooms, bulgur, tomatoes and spices. It's so easy and oh so tasty.
Servings 4 people
- 4 large Portabella Mushrooms
- 2 tbsp Olive Oil
- 2 cloves Garlic Minced
- 1 Yellow Pepper Finely Diced
- 5 Cherry Tomatoes Diced
- 2 Spring Onions Diced
- 2 cups Cooked Bulgur
- 2 tbsp Nutritional Yeast Optional
- 1 tbsp Smoked Paprika
- 1 tbsp Tamari
- 1/4 tsp Cayenne Pepper
- 2 tsp Dried Rosemary
- 1 tsp Dried Thyme
- Salt and Pepper to taste
- ½ cup Shredded Cheddar Cheese or vegan cheese
- 2 tbsp Sesame Seeds Garnish
- 1 handful Fresh Cilantro or Basil Garnish
Start by cooking the bulgur as instructed on the package.
Preheat oven to 400F.
When the bulgur is cooked, rinse the portabella mushrooms and place them on a baking sheet lined with baking paper. Cut the stems off the mushrooms and chop them finely. Mix the chopped mushroom stems together with all the diced vegetables in a mixing bowl and add the cooked bulgur.
Season the bulgur and veggies with salt, pepper, nutritional yeast (optional), tamari, cayenne pepper, smoked paprika, rosemary, thyme, sesame seeds and garlic. Stir together until everything is combined.
Brush the portabella mushrooms with olive oil and top each mushroom generously with the bulgur topping. Sprinkle shredded cheddar cheese or vegan cheese on top and bake in the oven for 20 minutes or until the bulgur is golden and slightly crispy and the mushrooms are ready.
Serve with a sprinkle of fresh cilantro or basil and enjoy.