Bulgur casserole with mushrooms

Ingredients for 2 servings:

• 100 g bulgur
• 150 g mushrooms
• 1 onion(s)
• 2 garlic cloves
• 2 tbsp oil
• 4 tomatoes
• 400 g chopped tomatoes (from a can)
• Salt and pepper from the mill
• 150 g cherry tomatoes
• 100g mozzarella
• 75 g green olives, pitted
• 3 sprigs of basil
• 100 g gratin cheese

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

with lots of vegetables

Bring the bulgur to a boil in twice the amount of water with a teaspoon of salt and simmer for about ten minutes at medium heat, then strain. Clean and slice the mushrooms. Chop the onions and garlic cloves. Blanch and peel the tomatoes, remove the seeds, and cut the flesh into small cubes. Heat the oil and sauté the onions and garlic. Add the diced tomatoes and canned tomatoes, season the sauce with salt and pepper, and simmer for about ten minutes. Halve the cherry tomatoes and olives. Cut the mozzarella into small cubes. Pick off the basil leaves and roughly chop them. Preheat the oven to 200°C (top/bottom heat: 180°C fan/convection oven). Mix half of the cherry tomatoes, the olives, half of the basil, and the mushrooms with the bulgur and season with salt and pepper. Pour the mixture into a baking dish. Mix half of the gratin cheese with the tomato sauce and pour over the casserole. Sprinkle with the remaining cherry tomatoes, the remaining gratin cheese, and the mozzarella. Bake in the preheated oven for about 30 minutes. Sprinkle with the remaining basil and serve.