Steam honey gingerbread
2020-08-13 / test@t
Bulgur-stuffed mushrooms
Oven-baked stuffed champignons is one of the most popular home cooking recipes. For the filling, we chose bulgur with Provencal herbs. It turned out to be a light, but hearty snack.
Ingredients
- 16 large mushrooms
- 1 small onion
- 1 can (400 g) pitted olives
- 1 medium bunch of parsley
- 100 g of bulgur
- extra virgin olive oil
- zest of one lemon
- 1 tsp mixtures of provencal herbs
- salt, black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Wipe the champignons with a napkin, break off the legs and chop them very finely. Chop the peeled onions, olives and parsley leaves also finely (no stems needed).
Step 2
Pour over the bulgur with oil, stir, fill with a double volume of boiling water, cook under the lid according to the instructions on the package.
Step 3
Rub the champignons with oil on all sides, salt and pepper from the inside. Place in a baking dish and place in an oven preheated to 220 ° C for 10 minutes.
Step 4
Meanwhile, fry onion with mushroom legs in hot oil until golden brown, add bulgur, olives and parsley, stir, remove from heat. Season with salt, pepper and olive herbs.
Step 5
Stuff the mushrooms with the resulting mixture, return to the oven, lowering the temperature to 180 C. Bake the mushrooms until soft, about another 10 minutes. Sprinkle with grated lemon zest. Serve hot.
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