Masala omelette muffins
This recipe makes four large muffin-shaped bakes which you can eat over two days. Serve with slaw, salad or cooked vegetables for a healthy lunch option
Feta-stuffed mushrooms with mustard slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 large Portobello mushroomseach about 10cm across
- 1-2 tsp rapeseed oil
- 100g bulghar wheat
- 2 garlic clovesfinely grated
- 50g fetacrumbled
- 2 tsp finely chopped rosemaryleaves
- 6 walnut halvesroughly broken
- 2 tbsp chopped parsley(optional)
For the slaw
- 2 carrotscoarsely grated
- 1 red onionfinely sliced
- 200g red cabbagefinely shredded
- 40g raisins
- 1 tbsp rapeseed oil
- 1 tbsp apple cider vinegar
- 1 tsp English mustard powder
- 4 tbsp four-seed mix(sesame, sunflower, golden linseed and pumpkin)
Nutrition: per serving
- kcal487
- fat24g
- saturates6g
- carbs40g
- sugars18g
- fibre16g
- protein20g
- salt0.8g
Method
step 1
Heat oven to 200C/180C fan/ gas 6 and snap the stalks from the mushrooms. Put the stalks in a large, shallow ovenproof dish along with the caps, turned upside down. Brush the caps with the oil and bake in the oven for 15 mins.
step 2
Meanwhile, boil the bulghar for 8 mins, then drain and toss with the garlic, feta, rosemary, walnuts and parsley (if using).
step 3
Take the mushrooms from the oven and turn the caps round the other way. Roughly chop the stalks, add to the bulghar mixture and pile it on top of the mushroom caps. Return to the oven for 10 mins while you make the slaw.
step 4
Put all the slaw ingredients in a bowl and toss well. Serve half with the mushrooms and chill the rest to serve for lunch with the Masala omelette muffins (see goes well with) another day.
