Feta-Stuffed Mushrooms with Mustard Slaw

• Portobello mushrooms↗4 large

  each about 10 cm across

• rapeseed oil↗1-2 tsp tsp
• bulgur↗100g g
• garlic cloves↗2

  finely grated

• feta↗50g g

  crumbled

• finely chopped rosemary2 tsp tsp

  leaves

• halves of walnuts↗6

  coarsely broken

• chopped parsley2 tbsp tbsp

  (optional)

• carrot↗2

  coarsely grated

• red onion↗1

  finely chopped

• red cabbage↗200g g

  finely shredded

• raisins↗40g g
• rapeseed oil↗1 tbsp tbsp
• apple cider vinegar↗1 tbsp tbsp
• English mustard powder↗1 tsp tsp
• суміш чотирьох насіння↗4 tbsp

  (кунжут, соняшник, золотий льон і гарбуз)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6 and snap off the stems from the mushrooms. Place the stems in a large, shallow oven‑proof dish together with the caps, caps side down. Brush the caps with oil and bake for 15 minutes.

2. 2

   Meanwhile, cook the bulgur for 8 minutes, drain, and stir it together with garlic, feta, rosemary, walnuts and parsley (if using).

3. 3

   Remove the mushrooms from the oven and flip the caps over. Roughly chop the stems, add them to the bulgur mixture and spoon it onto the mushroom caps. Return to the oven for another 10 minutes while you prepare the salad.

4. 4

   Place all the salad ingredients in a bowl and mix well. Serve half together with the mushrooms, and chill the other half to serve for lunch with masala omelette muffins (see “pairs well”) another day.