Vegetarian Stuffed Mushrooms

Ingredients

• 50 g bulgur
• 100 ml Vegetable broth
• 1 tsp ground turmeric
• 1 Garlic clove
• 1 Spring onion
• 8 large mushrooms
• 1 tbsp Olive Oil
• 0.5 Organic lemon
• Salt
• Pepper
• 75 g Feta
• 4 stems mint
• 150 g Yogurt (1.5% fat)
• 100 g wild herb salad

Instructions

1. 1.

   Rinse bulgur in a sieve under cold water and bring to a quick boil with 100 ml vegetable broth and turmeric over medium heat in a pot. Then cover and simmer on low for 20 minutes.

2. 2.

   Meanwhile, peel and finely chop the garlic. Trim, wash, and slice the spring onions into thin rings. Clean the mushrooms, remove stems, cut off dry ends, and finely dice the stems.

3. 3.

   Heat oil in a pan. Sauté the spring onion rings over medium heat for 2 minutes. Add garlic and mushroom cubes and sauté for another 2 minutes. Rinse the lemon hot, pat dry, grate the zest, and squeeze out the juice.

4. 4.

   In a bowl mix bulgur with the pan contents, 1 tsp lemon juice, salt, and pepper. Crumble 60 g feta and add. Fill mushroom caps with the bulgur mixture, sprinkle with remaining feta, place in a baking dish, and bake vegetarian stuffed mushrooms at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 20 minutes.

5. 5.

   Meanwhile, wash mint, dry shake, pluck leaves, and finely chop. Mix yogurt with 1 tsp lemon juice and zest, mint, salt, and pepper. Wash wild herbs and spin dry. Spread the yogurt sauce on a plate, arrange wild herb salad and vegetarian stuffed mushrooms on top.