Bulgur Eggplant Stuffed Mushrooms Recipe
Another quick and spontaneity made appetizer / bulgur, eggplants stuffed roasted mushrooms.
Super easy to make and incredibly delicious.
Quick instructions and ingredients list follow.
Happy cooking!
Ingredients
Portobello mushroom ( I’ll put down a recipe for one large mushroom, you can go according to your quantity)
1 small eggplant, sliced roasted ( simply slice an inch thick , drizzle with olive oil and salt and roast on a lined baking pan, at 480°-500°F preheated oven, 15-20 minutes or until very lightly browned on both sides)
¼ cup bulgur #1 grind
1 small jalapeño, or half of a small bell pepper, thinly sliced
Olive oil
Salt, pepper , garlic , herbs to taste (I used basil)
For tahini dressing
½ tbs tahini paste
2-4 tbs olive oil
1 garlic clove, minced
Juice of one lemon
1-2 tbs plain yogurt
Salt, black pepper to taste
Simply mix everything together and dressing is ready !!!
Directions
Wash and strain bulgur
Add salt, pepper, cumin, garlic powder or curry (it’s ok to use your favorite spices, nothing will happen)
Wipe mushrooms with dry paper towel, remove stems and lightly drizzle with olive oil and salt
Place on a lined baking pan, add bulgur, top with roasted eggplants , peppers
Roast in 480°-500°F oven 15-20 minutes or until bright golden color
Remove from the oven, cover with foil and allow to set at least 15 to 20 minutes
Serve with generous amount of tahini dressing and chopped herbs
Bon appetit !
Բարի ախորժակ!
