Protein Boost | Stuffed Portobello Mushrooms with Tofu
over Savoury Grains with Feta & Garlic Sauce
Cooking time
20 minutes
Servings
2/4
Calories
990 /serving
Get stuffed with portobello caps, filled with a mouth-watering mélange of garlicky leafy greens, panko and crumbly feta, quickly baked to golden. The pretty packages rest atop delicate bulgur buoyed by radishes for bright contrast. A buttery sauce gives this meatless meal a luscious touch.
We will send you:
- 1 Block of tofu (non-GMO)
- 15ml Minced garlic
- 4 Portobello mushrooms
- 100g Radishes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Mayonnaise
- 80g Bulgur
- 15ml Apple cider vinegar
- 40g Panko
- 60g Feta
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Eggs • Milk • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
64 g
Saturated Fat
16 g
Sodium
1170 mg
Total Carb
63 g
Sugars
7 g
Protein
45 g
Fibre
14 g
Preparation
Cook the bulgur
- Preheat the oven to 450°F.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Sauté the spinach & make the filling
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the spinach, ⅔ of the garlic and 2 tbsp water (double for 4 portions). Sauté, partially covered, 3 to 4 min., until wilted; season with S&P.
- Divide the spinach between two medium bowls.
- Remove the stems from the mushrooms; chop the stems.
- To one bowl of spinach, add the mushroom stems, panko, cheese, ⅔ of the spices and S&P; stir well.
Stuff & bake the mushrooms
- Arrange the mushrooms, hollow-sides up, on a lined sheet pan, and stuff with the filling.
- Bake, 14 to 16 min., until golden brown and tender.
Make the garlic sauce
- Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add the mayo, vinegar (start with ½), remaining garlic and S&P; stir well.
Finish & serve
- Slice the radishes.
- To the pot of bulgur, add the radishes, remaining spinach and spices, ⅓ of the garlic sauce and S&P; stir well.
- Divide the bulgur between your plates.
- Top with the mushrooms.
- Drizzle with the remaining garlic sauce. Bon appétit!
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