
Stuffed Portobello Mushrooms
with Roasted Red Peppers & Tzatziki
These hearty, tender portobello mushrooms are stuffed with a savory Greek-inspired filling of nutty whole grain bulgur, herbs, sweet roasted red peppers, crunchy breadcrumbs, and fresh spinach. A drizzle of vibrant vegan tzatziki adds a refreshing, creamy element.
Nutrition (per serving)
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INGREDIENTS
- 3 portobello mushrooms, gills scraped out with spoon and discarded, stems diced, 2 left whole and 1 diced
- 2 garlic cloves, peeled and minced
- 1 tsp dried oregano
- 1 tsp dried dill
- 1/2 cup bulgur wheat
- 2 oz teen spinach
- 4 oz roasted red peppers
- 1 tbsp red wine vinegar
- 1/4 cup panko breadcrumbs
- 1 tbsp nutritional yeast
- 1/4 cup vegan tzatziki
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Heat 2 tbsp olive oil in small saucepan over medium heat. Add diced mushroom and stems and cook until moisture has evaporated and mushrooms are golden brown, 7 to 10 minutes. Add garlic, oregano, dill, ½ tsp salt, and ½ tsp pepper and cook until fragrant, about 30 seconds. Add ½ cup water and bring to a boil. Immediately remove from heat, stir in bulgur, cover, and let sit until water is fully absorbed, 10 to 12 minutes. (4-serving meal: use ¼ cup olive oil, 1 tsp salt, 1 tsp pepper, 1 cup water)
Stir spinach, roasted red peppers, and vinegar into cooked bulgur and season to taste with salt and pepper.
Stir together breadcrumbs, nutritional yeast, 2 tbsp olive oil, and a pinch of salt and pepper in small bowl. Brush outside of each mushroom cap with 1 tsp olive oil, set on foil-lined baking sheet, and sprinkle with salt. Mound ½ cup bulgur filling into each mushroom cap and sprinkle with breadcrumb mixture. Roast until golden brown, 7 to 10 minutes. (4-serving meal: use ¼ cup olive oil)
Divide remaining bulgur with roasted red peppers on each plate, top with stuffed portobello mushrooms, and drizzle with tzatziki. Enjoy!
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