Walnut crumbed mushrooms

Name: Walnut crumbed mushrooms
Cook time: 25 min
Yield: 2

with ricotta stuffing and roasted pumpkin bulgur

Ready in around 25 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 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake). Boil the kettle.
1. TO COOK PUMPKIN AND THE BULGUR WHEAT:

Line an oven tray with baking paper and arrange steamed pumpkin onto the tray. Spray with oil and season with salt and pepper, then bake in the oven for 10 mins. Pour boiling water from the kettle into a pot, season with salt and bring back up to the boil over a high heat. Once boiling, add the bulgur wheat and cook for 8-10 mins. Drain well using a sieve and allow to cool.
2. TO PREPARE THE MUSHROOMS:

Gently remove the stalk of the portobello mushrooms and discard. With the dark gill side facing up, divide the ricotta stuffing evenly between mushrooms using a teaspoon then season with salt and pepper.
3. TO COOK THE CRUMBED MUSHROOMS:

Remove the pumpkin from the oven after 10 mins then place the mushrooms onto the tray with the pumpkin, sprinkle over the walnut crumb and drizzle with oil. Place back in the oven and bake for 12-15 mins or until tender and crumb is golden – if the mushrooms are on the small side, cook a few mins less.
4. TO ASSEMBLE THE PUMPKIN BULGUR:

Add the bulgur to a salad bowl with the roasted pumpkin and season with salt and pepper. Add the rocket and half the parsley gremolata then toss to combine.
To serve:

Spoon pumpkin bulgur onto plates and top with walnut crumbed mushrooms. Dollop with remaining parsley gremolata.