This healthy vegetarian supper has it all: meaty mushrooms, crumbly feta, a simple slaw and it’s 3 of your 5-a-day. It’s packed with wholegrain goodness too
Prep:20 mins
Serves 2
4 large Portobello mushrooms, each about 10cm across1-2 tsp rapeseed oil100g bulghar wheat2 garlic cloves, finely grated50g feta, crumbled2 tsp finely chopped rosemary leaves6 walnut halves, roughly broken2 tbsp chopped parsley (optional)
STEP 1Heat oven to 200C/180C fan/ gas 6 and snap the stalks from the mushrooms. Put the stalks in a large, shallow ovenproof dish along with the caps, turned upside down. Brush the caps with the oil and bake in the oven for 15 mins.STEP 2Meanwhile, boil the bulghar for 8 mins, then drain and toss with the garlic, feta, rosemary, walnuts and parsley (if using).STEP 3Take the mushrooms from the oven and turn the caps round the other way. Roughly chop the stalks, add to the bulghar mixture and pile it on top of the mushroom caps. Return to the oven for 10 mins while you make the slaw.STEP 4Put all the slaw ingredients in a bowl and toss well. Serve half with the mushrooms and chill the rest to serve for lunch with the Masala omelette muffins (see goes well with) another day.
