One for the veggies. One for the ‘shroom lovers. Perfect as the winter evenings draw in. To cook it, all you have to do is stuff your mushrooms, whack ‘em in the oven, and boil the bulgur wheat. Easy.
Bulgur wheat – a great alternative to rice or potatoes.
Crumbling stock cubes into bulgur wheat, couscous or any other grain makes the dish much more rich and flavourful.
Don’t forget to put your rocket on top, it gives it a lovely fresh hit!
COOKING TIME (INCLUDES PREPARATION TIME): 55 MINUTES
1 Bag of Rocket - £1.00
1 Lemon - £0.35
4 Cloves of Garlic - £0.30
1 Goats Cheese - £1.50
8 Portobello Mushrooms - £4.00
1 Chicken/Vegetable Stock Cube - £0.30
1 Jar of Herbes de Provence - £0.70
500 Grams of Bulgur Wheat - £1.10
Total Cost - £9.25 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F.
Load up mushrooms with 2-3 slices of garlic, a couple of dollops of goats cheese and a sprinkling of Herbes de Provence.
Place mushrooms in oven for 35-40 minutes, or until the cheese is melted and browning, and the mushrooms are all shrivelled.
Cook bulgur wheat. It’s usually 1 part bulgur wheat to 3 parts boiling water, and it takes around 7 minutes to cook. But check the back of your packet for product specific directions.
Once the water has been absorbed, give the bulgur wheat a rinse, put it back in the pan and crumble in 1 or 2 chicken/vegetable stock cubes.
Serve mushrooms on top of bulgur wheat. Squeeze lemon juice over the top of the dish and add rocket.