Garlic and Ricotta Mushrooms with Bulgar Wheat

Garlic and Ricotta Mushrooms with Bulgar Wheat

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 16, 2017.
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A speedy, easy and delicious meal to finish the week on!

Ingredients

BULGUR WHEAT

  • 1 leek, white and light green part only
  • 1 cup vegetable stock
  • ½ cup water
  • 1 teaspoon bulgur spice mix
  • ¾ cup bulgur wheat
  • 1 head broccoli
  • ½ bunch kale leaves

GARLIC AND RICOTTA MUSHROOMS

  • 2 cloves garlic, minced
  • 1 tablespoon finely chopped thyme leaves
  • 1 tablespoon butter (at room temperature)
  • 1 punnet Portobello mushrooms, stems removed
  • 100g veggie herb and chilli ricotta cheese
  • ¼-½ cup Parmesan panko with seeds

Steps

  1. oven to 200°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Cut leek in half lengthways and thinly slice. Heat a drizzle of oil in a medium pot (with a lid) on medium heat and cook leek for 3-4 minutes, until tender.
  3. Add stock, water, bulgur spice mix and a pinch of salt to pot with leek and bring to the boil. As soon as it boils, add bulgur and stir. Turn off heat, cover and leave for 15-18 minutes, until grains are tender. Fluff up grains with a fork.
  4. In a small bowl mix garlic, thyme and butter together. Place mushrooms on prepared tray, stem-side-up. Evenly spread with garlic butter mixture and ricotta cheese then sprinkle over parmesan panko. Season with black pepper and roast for about 10 minutes, until tender and golden.
  5. While mushrooms cook, cut broccoli into small florets. Place in a medium, heat-proof bowl and cover with boiling water. Steam for about 5 minutes, until tender, then drain. Remove tough stalk from kale and thinly slice leaves. Fold broccoli and kale through cooked bulgur and season to taste.
  6. divide bulgur wheat between plates and top with ricotta mushrooms.

Nutritional Information

Energy 1879 kj
449 kcal
Protein 23.5g
Carbohydrate 44.0g
Fat 22.5g