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Bulgur with Portobello Mushrooms

Updated on October 6, 2017
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Lena Kovadlo is a writer for various content-sharing websites. She's the author of 12 books and helps other authors publish theirs.

Bulgur is a Turkish grain that can be used as a side dish or eaten as a main dish. It can be consumed just the way it is or be mixed with vegetables. No matter which way you choose to enjoy this Turkish grain you will surely love its taste.

When it comes to nutrition facts Bulgur contains more fiber and protein then white rice (unenriched) and contains lower glycemic index. Higher levels of vitamins and minerals are also present in this grain.

Bulgur is a great alternative to rice, couscous, and quinoa, and complements meat and fish. It is widely used in European and Middle Eastern Cuisine, mainly in countries such as Turkey, Armenia, and Greece.

I love eating Bulgur and using it in dishes that I create. Below you will find a recipe that I came up with recently. It requires few ingredients, is easy to prepare, and will not take up too much of your time. Enjoy this delicious dish. Happy cooking everyone!

4 stars from 2 ratings of Bulgur (Turkish grain) with Portobello mushrooms
Bulgur with Portobello Mushrooms
Bulgur with Portobello Mushrooms


  • Bulgur, (Turkish Grain)
  • 1 cup Bulgur, (Turkish Grain)
  • 3 Portobello Mushrooms, large
  • 1 Onion, medium-size
  • Grapeseed Oil
  • Salt

Stey-by-Step Instructions

  1. The first step is to gather all the ingredients and prepare them for cooking. First measure out a cup of Bulgur (Turkish grain) and place into a pot. Then take one medium onion, peel off the skin, cut into cubes, and set aside in a bowl. Finally take three large Portabello mushrooms, thoroughly wash them under running water, and pat dry with a paper towel. Place the mushrooms onto a cutting board and cut into cubes of medium size. Set aside in a bowl.
  2. Measure two cups of water and pour into the pot with the Bulgur (Turkish grain). Place the pot over medium heat. Once the contents start to boil lower the heat and let cook, stirring the grain so it doesn't get stuck to the bottom of the pot. Total cooking time for the grain (from the time you place the pot over medium heat) is about ten minutes. When the ten minutes are up turn off the heat, remove the grain into a large bowl and set aside.
  3. Pour grapeseed oil (or other cooking oil) into a skillet and place over medium heat. When the skillet is hot place the diced onion and let fry for about five minutes. Stir the onion while it is cooking and be sure to add cooking oil if necessary. Don't let the onion burn as that will ruin the taste of the dish. After five minutes are up remove the onion into a bowl and set aside.
  4. Add cooking oil to the skillet and place the diced mushrooms inside. Sprinkle a desired amount of salt and let fry for about seven minutes. When seven minutes are up add the fried onion, stir, and let cook for three more minutes.
  5. Once the mushrooms and the onions are done cooking turn of the heat and place them into a large bowl with the Bulgur (Turkish grain). Then mix all the contents together. You are now ready to enjoy your meal. You can eat this dish by itself or you can have it as a side dish to go along with any kind of prepared meat or fish.
1 cup of Bulgur (Turkish grain).
1 cup of Bulgur (Turkish grain).
Diced medium onion.
Diced medium onion.
Portabello mushrooms
Portabello mushrooms
Diced Portobello mushrooms
Diced Portobello mushrooms
Fried onion
Fried onion
Fried Portobello mushrooms and onions
Fried Portobello mushrooms and onions
Bulgur with Portobello Mushrooms
Bulgur with Portobello Mushrooms

If you plan to eat Bulgur without any prepared meat or fish you can add some apple smoked bacon to it. Just fry it in the skillet for about ten minutes or so and then add it to the Bulgur along with any oil and juices left in the skillet from the bacon. Mix well and serve. If you do not or cannot eat pork then substitute the pork bacon for turkey bacon. It will not ruin the taste of the Bulgur dish.

Bulgur with Apple Smoked Bacon
Bulgur with Apple Smoked Bacon

© 2012 Lena Kovadlo


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