caprese stuffed portobellos with bulgur & herb salad

Did you know the colors of a Caprese salad mirror those of the Italian flag—red, green, and white? In this recipe, large portobello caps take on the classic...

By: Anna Decker / 07/06/2016

The mushrooms are topped with cherry tomatoes, basil, and mozzarella and get thrown under the broiler until bubbly. Tender bulgur tossed with bright and fresh mint and parsley is the perfect herbaceous accompaniment. Cook, relax, and enjoy!

What we send: 1 cup bulgur 4 portobello mushrooms 8 oz fresh mozzarella 1 dry pint cherry tomatoes ½ oz fresh basil ½ oz fresh mint ½ oz fresh parsley coarse salt olive oil freshly ground black pepper

Equipment: medium saucepan strainer rimmed baking sheet

Recipe steps: 1. Cook bulgur Preheat broiler with rack 6-inches from heating element. Bring 3 cups water to a boil in a medium saucepan. Season with 1 teaspoon salt and add bulgur. Bring to a simmer, cover, and cook until tender, 10–12 minutes; drain any excess water if necessary and transfer to a large bowl.

  1. Broil mushrooms Meanwhile, remove stems from mushrooms if necessary. Place mushroom caps on a rimmed baking sheet, brush with 1 tablespoon oil, and season all over with salt and pepper. Broil, flipping halfway, until tender, 10–12 minutes.

  2. Prep filling Cut mozzarella into bite-size pieces. Halve tomatoes and pick basil leaves from stems. Toss mozzarella, tomatoes, and most of the basil (reserve a few for garnish) with 1 tablespoon oil; season with salt and pepper.

  3. Broil filling Flip mushrooms stem-side up and divide mozzarella mixture among the caps. Return mushrooms to oven and broil until cheese is melted and bubbly, about 3 minutes.

  4. Finish bulgur Pick mint and parsley leaves from stems. Finely chop leaves and toss with bulgur; season to taste with salt and pepper.

  5. Serve Serve mushrooms over bulgur with reserved basil leaves on top. Enjoy!

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