Feta stuffed mushrooms with mustard slaw
Ingredients
- 4 large Portobello mushrooms each about 10cm across
- 1-2 tsp rapeseed oil
- 100g bulghar wheat
- 2 garlic cloves finely grated
- 50g feta crumbled
- 2 tsp finely chopped rosemary leaves
- 6 walnut halves roughly broken
- 2 tbsp chopped parsley (optional)
- 2 carrots coarsely grated
- 1 red onion finely sliced
- 200g red cabbage finely 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)
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