Roasted Field Mushrooms with Mediterranean Fusion Bulgar Wheat & Mozzarella
Serves: 2
Prep time: 10 minutes
Cooking time: 20 minutes
A quick, easy and light meal, prepared in minutes and creating a subtle blend of flavours brought together with Ainsley Harriott’s recipe.
Ingredients
1 x 150g sachet of Ainsley Harriott Mediterranean Fusion Bulgar Wheat
4 large flat field or Portobello mushrooms, trimmed
45ml (3 tbsp) olive oil, plus extra for greasing
1/2 tsp chopped fresh thyme
2 garlic cloves, finely chopped
175g (6oz) mozzarella
1/2 tsp sweet or smoked paprika
1/2 lemon, pips removed
sea salt and freshly ground black pepper
Step 1
Preheat the oven to 200C (400F), Gas mark 6. Arrange the mushrooms, gill sides up in lightly oiled small roasting tin. Scatter over the thyme and garlic. Season to taste and then drizzle over two tablespoons of the olive oil.
Step 2
Cover the mushrooms loosely with tin foil and roast for 15 minutes, then remove the foil and roast for 2-3 minutes until the mushrooms are completely tender.
Step 3
Meanwhile, prepare the Ainsley Harriott Mediterranean Fusion Bulgar Wheat according to the instructions on the sachet.
Step 4
Transfer each roasted mushroom to a warmed plate and divide the Ainsley Harriott Bulgar Wheat among them, then spoon over any juices from the roasting tin. Place a couple of slices of mozzarella on top and flash under the grill until bubbling before serving.
Step 5
Other ideas: Use Gorgonzola instead of the mozzarella for a more pronounced flavour. Alternatively try crumbling feta cheese into the bulgar wheat before piling on the roasted mushrooms.
