Bulgur & Portobello Mushroom

Bulgur & Portobello Mushroom

ENGLISH/SPANISH

bulgur with portobello mushroom 4

 Ingredients: 200g bulgur / 4 portobello mushrooms/ 4 carrots/ 1 zucchini/4 cherry tomatoes/2 cloves of black garlic/fresh parsley/ feta

For 2/3 persons:

  • 200g of bulgur
  • 4 portobello mushrooms
  • 4 carrots
  • 1 zucchini
  • 2 cloves of black garlic
  • fresh parsley
  • feta
  • salt&pepper
  • 4 table spoon olive oil

 

First, turn on the oven to 200°C.

Then cook the bulgur. For that, you just have to follow the instruction on the packet.

Cut all the carrots and zucchini into small pieces. When it is done, put everything into the oven with the black garlic, olive oil and fresh parsley. It should be ready in 20min but it’s good at 10min to remove everything.

When the vegetables are done, we mix them with the cooked bulgur and put everything inside the clean portbello mushroom . We put everything again with a bit of olive oil into the oven for another 20 min more or less.

Once it is all cooked, we love to put on the top some feta and fresh parsley.

As you can see we put  some little cherry tomatoes for decoration. 🙂

ENJOY !!

Ps: all kinds of vegetables work well in this recipe !


SPANISH

2/3 personas:

  • 200gr de bulgur
  • 4 champiñones Portobello
  • 4 zanahorias
  • 1 calabacín
  • 2 dientes de ajo negro
  • Perejil fresco
  • Queso feta
  • Sal y pimienta
  • 4 cucharadas de aceite de olivas 

Primero calienta el horno a 200°C y cocina el bulgur (puedes mirar las instrucciones de preparación en el paquete).

Corta las zanahorias, el calabacín y los dientes de ajo en trocitos pequeños y ponlo todo dentro del horno, añadiendo un poco de aceite de oliva, durante 20 minutos aproximadamente. Remuévelo a los 10 minutos más o menos.

Y ahora… las verduras están hechas? Perfecto! Mézclalo todo junto con el bulgur y rellena el champiñón Portobello con el cocido. Por último, mete la seta en el horno durante unos 20 minutos más.

Y ya está! 🙂 Nosotros, además, hemos esparcido un poco de feta y perejil fresco por encima. 

Para hacer esta receta cualquier verdura es perfecta! 

 


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