Mediterranean Portobello Mushrooms with Lemon Bulgur, Spinach and Pistachio Crust

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the portobello mushrooms on a baking tray, brush them with 1 tablespoon olive oil, season with half of the salt and some black pepper, and roast for 10 minutes so they release some of their moisture.

2. 2

   Meanwhile, bring the water to a boil in a small saucepan. Add the bulgur, reduce the heat, cover, and cook for 10 to 12 minutes until tender and the liquid is absorbed. Turn off the heat and fluff with a fork.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the red onion for 3 minutes. Add 2 minced garlic cloves and cook for 30 seconds. Add the fresh spinach and cook for 2 to 3 minutes until wilted.

4. 4

   Add the sun-dried tomatoes, Kalamata olives, lemon zest, and lemon juice to the skillet. Stir well. Add the cooked bulgur, dried oregano, half of the parsley, the remaining salt, and black pepper to taste. Remove from the heat and fold in two-thirds of the feta cheese.

5. 5

   In a small bowl, mix the pistachios, breadcrumbs, grated garlic clove, the remaining tablespoon of olive oil, and the rest of the parsley until you get a loose, crunchy topping.

6. 6

   Remove the portobellos from the oven and carefully drain any accumulated liquid. Fill each mushroom with the bulgur and spinach mixture. Sprinkle the remaining feta cheese on top and then add the pistachio crust.

7. 7

   Bake again at 220°C / 425°F for 12 to 15 minutes, until the mushrooms are tender and the top is golden. Let rest for 3 minutes before serving.