Salt & Prepper

Preheat oven to 400°F. Cook bulgur wheat (or other grain of choice) according to package instructions and set aside. Toss portabella mushroom caps in 1 Tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Place caps on a foil-lined baking sheet and roast until mushrooms are tender (about 20 minutes). While mushroom caps roast, heat butter in a large pan over medium heat. Add garlic and cook, stirring frequently, until garlic is fragrant (1-2 minutes). Add breadcrumbs and cook, stirring frequently, until butter is absorbed and breadcrumbs are browned (2-3 minutes). Remove from pan and set aside. In the same pan over medium heat, add pine nuts and cook, stirring occasionally, until pine nuts are toasted (1-2 minutes). Add remaining 1 Tbsp olive oil and spinach and cook, stirring frequently, until spinach is wilted (2-3 minutes). Add cooked bulgur wheat, toasted breadcrumbs, feta cheese, parsley, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir well and season to taste. Top cooked mushroom caps with filling.