“TAH-BOO-LEE” I tell my 3-year-old. That’s how you say it. It’s what we’re using today in our stuffed mushrooms.
As for how to spell it? Tabbouleh, Tabouleh, Tabouli, a google search yields a wide variety of options. But, it’s generally agreed that tabbouleh involves either bulgur or couscous. This recipe has neither, so really, it’s not even tabbouleh.
Confused yet? Good, me, too! Let’s simplify. Tabbouleh is a Lebanese dish, a cold salad of bulgur or couscous with fresh herbs, lemon, garlic and tomatoes. It’s refreshing, light and healthy. The folks from Lundberg Farms sent me a variety of their products to try out and I’m officially a fan of their Sprouted Tri-Color Blend Rice. It has a firmer texture and nuttier flavor that I thought would work well with the bright parsley and mint in tabbouleh. So I dressed up the rice with all of the flavors of tabbouleh and stuffed it in meaty portobello mushrooms, topped with toasted feta. This is a healthy, vegetarian dinner, packed with flavor.
(full printable recipe for stuffed mushrooms at the bottom of the post)
Tabbouleh Stuffed Mushrooms
Start by pre-heating your oven to 450F.
As with any recipe, get your mise en place, have everything prepared and ready to go. That includes 1 cup Lundberg Farms Sprouted Tri-Color Blend Rice (prepared according to package directions), 1/3 cup diced red onion, 1/2 cup chopped parsley, 1 Tbs minced parsley, the zest of 1 lemon, the juice of 1 lemon, 1 clove of garlic minced, 1/3 cup roma tomato diced, 1 cup shredded sharp white cheddar cheese, 1/2 cup feta cheese and additional chopped parsley for garnish. Also have your mushrooms ready. Wipe them down with a damp cloth to knock off the dirt and remove the stems. Dice the stems and include them with all of your other prep ingredients.
Drizzle a little olive oil over the mushroom caps, rubbing all over to lightly coat, place them stem side down on a baking sheet and roast for 10 minutes to soften. While they bake, prepare the filling.
Heat 1 Tbs. of olive oil in a saute pan over medium high heat. Once heated, add in the garlic, tomatoes, mushroom stems and onion, stirring occasionally until heated through and fragrant. Your mushrooms won’t be cooking long in the oven, so this step is taking some of the edge off of these ingredients, helping them meld well with the rice.
Next, combine the sautéed vegetables into a bowl along with the rice, parsley, mint, lemon zest, white cheddar and lemon juice.
At this point, the caps should be done roasting. Remove them from the oven and pour off any liquid that has collected on the bottom of the pan. Flip them so that they are stem side up and pile each of them high with the “tabbouleh” filling and top with crumbled feta cheese. Now we’re lookin’ like stuffed mushrooms!
Turn the oven temperature to “Broil” and place the stuffed mushrooms under the broiler for 5 minutes, or until the cheese is browned and the rice is crisped up on the outside.
Serve warm garnished with extra parsley and lemon wedges.
*Original recipe by Joanie Simon (JoanieSimon.com)
*This recipe thanks to Lundberg Farms
[tasty-recipe id=”6652″]
