Walnut crumbed mushrooms

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

with ricotta stuffing and roasted kumara 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:

1. TO COOK KUMARA AND THE BULGUR WHEAT:
Line an oven tray with baking paper and arrange the steamed kumara 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 kumara from the oven after 10 mins then place the mushrooms onto the tray with the kumara. Sprinkle the walnut crumb over the mushrooms 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 KUMARA BULGUR:
Add the bulgur to a salad bowl with the roasted kumara and season with salt and pepper. Add the rocket and half the parsley gremolata then toss to combine.
TO SERVE:
Spoon the kumara bulgur onto plates and top with walnut crumbed mushrooms. Dollop with remaining parsley gremolata.