Ricotta stuffed mushrooms

Name: Ricotta stuffed mushrooms
Cook time: 20 min
Yield: 1

with mozzerella curmb and sundried tomato tabbouleh

Ready in around 20 mins

RECIPE FACT:

Used in many cuisines around the world, mushrooms are known as the “meat” of the vegetable world.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE). BOIL THE KETTLE.
1. TO COOK THE BULGUR WHEAT:

Pour boiling water from the kettle into a pot, season with salt and bring up the boil over a high heat. Once boiling add the bulgur wheat and cook for 8-10 mins. Drain well over a sieve and allow to cool.
2. TO PREPARE THE MUSHROOMS:

Gently remove the stalk of the portobello mushrooms and discard. Place the mushrooms on the tray with the dark brown side facing up. Spoon in the ricotta stuffing, season with salt and pepper and sprinkle over the mozzarella crumb. Drizzle with olive oil, place in the oven and bake for 12-14 mins until tender.
3. TO PREPARE THE SUNDRIED TOMATO TABBOULEH:

Using half the tomato, chop into 1 cm cubes. Using quarter of the cucumber, chop into 1 cm cubes. Add the tomato and cucumber to a salad bowl with the bulgur and season with salt and pepper. Add the mesclun and toss together with half of the sundried tomato dressing.
TO SERVE:

Spoon tomato tabbouleh onto a plate and top with ricotta stuffed mushrooms. Dollop with remaining sundried tomato dressing.