Savory Stuffed Mushrooms


  • 1 cup bulgar wheat
  • 3/4 cup water
  • 12 large button mushrooms
  • 1 tbs olive oil
  • 1 leek, white part only, cleaned and minced
  • 2 cloves garlic minced
  • 1/2 tsp dried sage leaves
  • 1/2 tsp chili powder
  • 3 dashes ground red pepper
  • 2 tsp dry sherry
  • 1 and 1/2 tbs fresh mint
  • 3 tsp fresh parsley, minced
  • 1 tbs roasted red peppers, drained and minced
  • Soak the bulgar wheat in water for 30 minutes. Then bring to a boil and slow boil for 8 minutes. Drain.
  • Preheat oven to 400 degrees.
  • Gently separate the stems from mushroom caps. Mince stems, Set caps aside.
  • Heat 1 and 1/2 tsp oil in a non stick skillet until hot.
  • Saute minced stems, leeks and garlic over medium high heat until lightly browned.
  • Add the bulgar and stir to combine.
  • Sprinkle mixture with sage, chili powder, red pepper and sherry and stir to combine. Cook for 1 minute then remove from heat.
  • Stir in 1 tbs of mint, parsley and roasted red pepper. Blending well.
  • Wipe out skillet.
  • Heat the balance of oil in the skilled until hot.
  • Saute mushroom caps on both sides for 1 and 1/2 minutes.
  • Transfer mushrooms to a baking dish (top side down) and fill with the bulgar mixture.
  • Sprinkle with the balance of the mint.
  • Bake for 10 to 15  minutes until caps a re heated through.

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