Clean Mediterranean Stuffed Portabello Mushrooms

So I recently discovered freekeh.  I think I’ve written about it before because it’s not the first time I’ve made it.  I always call it freaky in my head.  Even though it’s actually pronounced different.  Anyways, it’s not like anyone will know if I don’t say it out loud and make a fool out of myself.  Freekeh.  Freaky.  Same difference.

Freekeh is actually a green wheat that is harvested and then immediately roasted in fire without burning and then dried and thrashed.  It’s kind of like bulger.  And cooked just like rice.  It’s got a different texture, but very good for you and I used it in this recipe much like I would rice.

Start by boiling the freekeh in water with a little bit of olive oil.

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Cover and let cook for about 20-25 minutes.

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Turn off burner and let sit for about 5-7 minutes.  Fluff with a spoon or fork.

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In a bowl, place freekeh, diced artichokes, diced sun dried tomatoes, diced roasted bell peppers, oregano, pepper and garlic powder.  Mix to combine.

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Scoop the gills out of the portobello mushrooms.  Place upside down on a baking sheet.

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Divide the filling into 4 portions and scoop into portobello mushrooms.

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Top with feta cheese – if desired.

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Bake in a 375 degree oven for about 25-30 minutes.

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Serve and enjoy!

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Recipe:

4 large portobello mushrooms
1 – 14 oz package freekeh
2 1/2 cups water
2 Tablespoons olive oil
4 oz artichoke hearts (chopped)
6 sun-dried tomatoes (chopped)
2 roasted red bell peppers (chopped)
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 oz feta cheese (optional)

In a medium pot, boil the freekeh in the water with the olive oil.  Cover and cook for about 20-25 minutes.  Turn off and remove from heat.  Let sit for about 5-7 minutes and then fluff with a spoon or fork.  In a medium bowl, combine freekeh, artichoke hearts, sun-dried tomatoes, roasted red peppers, oregano, garlic powder and black pepper.  Mix until combined.  Take portobello peppers and remove the gills.  Place upside down on a baking sheet.  Divide the filling into 4 portions and scoop into mushrooms.  Top with feta cheese if desired.  Bake in a 375 degree oven for about 25-30 minutes.  Serve and enjoy!

Caroline