Savory Stuffed Mushrooms
Ingredients
| 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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