Stuffed Portobello Mushrooms

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!