Portobellos stuffed with bulgur and sun-dried tomatoes

Ingredients

For 1 serving

• Portobello mushrooms3
• Bulgur60 g
• Sun-dried tomatoes15 g
• Pine nuts10 g
• Spring onions1
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Lemonto taste
• Saltto taste

Contains: gluten, nuts, sulphites,

Method

1. Preheat the oven to 200 °C (conventional) and boil a little water. Put the bulgur in a bowl, cover it with boiling salted water, about one and a half times its volume, cover with a plate and leave to swell for 15 minutes, until tender; fluff it with a fork.
2. Meanwhile clean the portobello mushrooms with a damp cloth, pull off the stems and chop them with the sun-dried tomatoes and the spring onion.
3. Heat half the oil in a frying pan over medium heat and sauté the mixture for 4 minutes, until the spring onion is soft.
4. Stir it into the bulgur with the pine nuts, chopped parsley, a few drops of lemon and a pinch of salt, and fill the caps set in a baking tray.
5. Drizzle with the remaining oil and bake at 200 °C for 18 minutes, until the mushrooms are soft and the pine nuts golden.