Tabouli is...
"a Levantine Arab salad traditionally made of bulgur, tomato,and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt.[1][2] Traditionally served as part of a mezze in the Arab world, it was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in the United States." (Wikipedia)I decided to bake my tabouli on top of spinach and portobello mushrooms! The bright flavors from the tabouli matched perfectly with the earthy flavor from the mushrooms. To finish, add a bit of sesame tahini or tzatziki!
Tabouli-Stuffed Portobello Mushrooms
Tabouli Recipe (Omit the cucumber.)
Add to the tabouli:
1/3 c chopped kalamata olives
1/4 c toasted pine nuts
1 c garbanzo beans ( or one 15 oz. can, drained and rinsed)
4 large portobello mushrooms, stems removed1 TB extra-virgin olive oil
2 c thinly sliced baby spinach
Sesame Tahini or Tzatziki, to drizzle on stuffed portobellos (optional)
Preheat oven 350 degrees F.Gently rinse and clean portobello mushrooms. Rub olive oil on smooth sides.Place mushrooms, smooth side down, on jelly roll pan or casserole dish. I lined my pan with aluminum foil for a quick clean-up.
Sprinkle each mushroom with about 1/2 cup sliced baby spinach.
Spoon about 1/2-1 cup tabouli mixture on top of spinach.
Bake about 30 minutes. You may need to bake additional 10-15 minutes.
Serve with a small bowl of sesame tahini or tzatziki, for drizzling on top.
My husband and I ate 2 mushrooms each, and I think we could have each eaten one more!
You will have Tabouli left over. I think it is simply delicious to eat alone as a salad, but it is also great stuffed into a pita pocket with spinach, red onion, hummus and more tahini!
One Year Ago: Quinoa, Zucchini, Asparagus and Toasted Walnut Pilaf
Related Recipes:
- Green Garbanzo Hummus
- White Bean and Orzo Salad
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