This recipe for stuffed mushrooms with bulgur is a light and delicious vegetarian dish that works well as both a side dish and a main course.
- 8-10 medium-sized mushrooms, preferably white or portobello mushrooms
- 1 cup of bulgur
- 2 cups of water or vegetable broth
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh parsley or cilantro, finely chopped for garnish
Start by preheating your oven to 180°C (350°F).
Wash the mushrooms thoroughly and remove the stems, then carefully scoop out the mushroom caps with a small spoon to make room for the filling. Don’t discard the mushroom stems; we’ll use them in the filling later.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté them for 3-4 minutes, or until the onion becomes soft.
Add the bulgur to the skillet and sauté it for 2-3 minutes until it becomes lightly golden.
Pour water or vegetable broth over the bulgur. Add the ground cumin, paprika, salt, and pepper to taste. Bring it to a boil, then reduce the heat to low and simmer for another 10-12 minutes or until the bulgur absorbs the liquid and becomes tender.
Meanwhile, finely chop the mushroom stems and stir them into the bulgur mixture. Cook for an additional 2-3 minutes, then remove the skillet from the heat.
Fill the mushroom caps with the bulgur filling and place them in an ovenproof dish.
Bake the stuffed mushrooms in the preheated oven for 15-20 minutes or until the mushrooms become tender and lightly browned.
Serve them with a garnish of fresh parsley or cilantro on top.