Made by stuffing large mushrooms with a filling of onion, tomato and bulgur and cooking them gently, this dish is served once it has cooled. With its meat-free, whole-grain filling it offers a light option for a large gathering.
Sauté the onion in olive oil until soft, add the grated tomato and cook for 3 more minutes. Stir in the fine bulgur, parsley, mint, salt and pepper, then take the pan off the heat.
Cover the mixture and let it rest for 10 minutes; the bulgur absorbs the warm mixture's moisture and softens during this time.
Remove the stems from the mushrooms and hollow out the centres slightly with a spoon. Press the rested filling into the mushrooms and arrange them in a wide, shallow pot.
Mix the lemon juice with half a cup of water and pour it around the base of the pot. Cover and cook over low heat for 12 minutes until the mushrooms soften, then let them cool.
Do not hollow the mushrooms out too much before filling them, or the thin remaining wall can tear while cooking. Allergens: contains wheat (gluten, from bulgur).
Using fresh mint instead gives a fresher flavour; in that case you need to add twice the amount of fresh mint compared to dried.
Admin DadaGastro · verified in test kitchenİç 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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