Agaricus blazei is a delicious medical mushroom. It is often called an almond portobello mushroom because of its strong almond flavor.
- 1 cup bulgur wheat
- 1/2 cup onion, diced
- 1-1/2 cups water
- 1 can (14-1/2 ounces) vegetable broth, divided Salt
- 1 tsp thyme, dried Pepper
- 1 jar (15 oz) roasted red peppers (about 2 cups), divided
- 1/2 cup fresh whole-wheat bread crumbs (1 slice)
- 1/2 cup almonds, sliced and toasted
- 1/ 4 cup parsley, chopped
- 1 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 4 (5–6 inch) Agaricus blazei (“almond portobello”) mushroom caps
To make the stuffing, heat 1–1/2 tsp oil in a 3-quart saucepan over medium heat. Add bulgur and onion and sauté until the onion is translucent and the bulgur is toasted. Add water, 1–1/2 cups broth, 1 tsp salt, the thyme and 1/ 4 teaspoon pepper. Cover and bring to a boil; lower heat and simmer about 15 minutes until liquid is almost gone. Chop enough of the peppers to make 1/2 cup; reserve remaining peppers. Mix chopped peppers, crumbs, almonds, parsley, and juice into bulgur mixture; keep warm.
To make the sauce, in a blender, pulse remaining peppers and broth, the vinegar and 1/ 4 tsp salt until smooth.
Heat griddle or grill over medium-high heat. Brush mushroom caps with oil and season with salt and pepper. Cook 5 minutes, then turn over and continue to cook about 5 minutes until tender. Divide stuffing among four plates. Slice mushrooms and fan over stuffing. Spoon sauce around edges. Garnish with additional toasted sliced almonds, if desired. Makes 4 servings.
Note: To make fresh bread crumbs, place quartered bread slice into a food processor. Pulse on and off until bread is ground into crumbs.