Caprese-Style Portobello Mushrooms

Prep & cook the mushrooms

• Preheat the oven to 190°C/170°C fan.
• Drain and tear the mozzarella into small pieces. Halve the cherry tomatoes.
• Make the garlic herb butter. In a small pan, melt the butter and add the garlic granules and oregano, mixing well.
• Lay the portobello mushrooms on a baking tray. Brush the bottom of each mushroom with the garlic herb butter, then turn them over, so the buttered side touches the tray.
• Load up the mushrooms with the mozzarella and tomatoes and drizzle over more garlic butter. Season with salt and pepper.
• Bake in the oven for 12 - 15 minutes.

Cook the bulgur wheat

• Peel and chop the red onion.
• Heat a dash of oil in a saucepan, add the red onion and cook for a few minutes until it starts to soften. Season with salt and pepper.
• Rinse the bulgur wheat in plenty of cold water.
• Make up the stock cube with 150ml boiling water per serving, for example if you are cooking for 4 people you will need 600ml stock.
• Tip the bulgur wheat into the pan with the stock. Cover the pan with a lid and cook for 10 minutes, until most of the stock is absorbed. Halfway through check it and see if it needs more water and give it a good stir. Check the seasoning and adjust to taste.
• Chop the spinach and stir it into the bulgur wheat.

Plate Up

• Fluff up the bulgur wheat with a fork, then plate up with the Caprese Mushrooms. Tuck in and enjoy!