Ricotta stuffed mushrooms

Name: Ricotta stuffed mushrooms
Cook time: 20 min
Yield: 4

with mozzerella crumb 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 4 people

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 to boil over a high heat. Once boiling add the bulgur wheat and cook for 8-10 mins. Drain using a sieve and allow to cool.
2. TO PREPARE THE MUSHROOMS

Line an oven tray with baking paper. Gently remove the stalk of the portobello mushrooms and discard. Place the mushrooms on the tray with the dark brown side facing up. Using a spoon, divide ricotta stuffing evenly between mushrooms, season with salt and pepper and sprinkle over the mozzarella crumb. Drizzle with oil, place in the oven and bake for 10-12 mins or until tender and crumb is golden - if mushrooms are on the small side, cook a few mins less.
3. TO PREPARE THE SUNDRIED TOMATO TABBOULEH:

Chop the tomatoes into 1 cm cubes. Chop the cucumber into 1 cm cubes. Add the tomato and cucumber to a salad bowl with the bulgur wheat 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 plates and top with ricotta stuffed mushrooms. Dollop with remaining sundried tomato dressing.