Stuffed vegetables and leaf rolls
These stuffed mushrooms are filled with a mixture of onion, tomato, and bulgur, then gently simmered and served chilled. The meat-free, whole-grain filling makes them a light option for a crowd.
Cook the onion in olive oil until softened. Add the grated tomato and cook for 3 more minutes. Stir in the fine bulgur, parsley, mint, salt, and black pepper, then remove from the heat.
Cover the mixture and let it rest for 10 minutes so the bulgur absorbs the liquid from the warm mixture and softens.
Remove the mushroom stems and gently scoop out the centers with a spoon. Press the rested filling into the mushrooms and arrange them in a wide pot.
Mix the lemon juice with half of a 200 ml measure of water and pour it around the bottom of the pot. Cover and cook over low heat for 12 minutes, until the mushrooms are tender, then let them cool.
Do not scoop out too much of the mushrooms before stuffing them; the thin walls may tear during cooking. Allergen: wheat (gluten, bulgur).
İç harcını hazırladıktan sonra 10 dakika beklemeden direkt doldurdum, bulgur tam şişmediği için harç biraz sertti; bir dahaki sefere dinlendirme süresine uyacağım ve mantarları da biraz daha küçük seçeceğim.
Mantarların boyutunu birbirine yakın seçince pişme süresi de eşit oldu, hepsi aynı anda yumuşadı.
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