Stuffed cucumbers with bulgur

Ingredients for 2 servings:

• 2 snake cucumber(s), as straight and evenly thick as possible
• 150 g vegetable stock
• 45 g bulgur
• 2 tbsp rapeseed oil
• 40 g onion(s)
• 160 g mushrooms, brown
• 130 g tomatoes, seeds removed
• 50 g herb cream cheese
• 2 tbsp parsley, freshly chopped
• 1 pinch(s) of Provence herbs
• 80 g sour cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

simple, vegetarian, delicious

Cut off the stem ends of the cucumbers. Peel the cucumbers and cut into 12 slices, each 3 cm thick. Scoop out the cores, ideally using an apple corer. Wash the bulgur thoroughly, drain well, and bring to a boil in 90 g of stock. Simmer gently for about 5-8 minutes, then turn off the heat and let it swell for about 10 minutes. Be careful not to stick. Slice the mushrooms, then chop them slightly. Dice the tomato and onion. Fry the diced onion in the oil, add the mushrooms, season a little, stir, and bring to a boil with the lid on. When enough liquid has formed, remove the lid. Cook the mushrooms until the liquid has almost evaporated. Add the bulgur, diced tomatoes, herb cream cheese, Provençal herbs, and parsley, season to taste, and bring everything to a boil. Mix the remaining stock (60 g) with the sour cream until smooth and pour into 1 or 2 casserole dishes. Lightly season the outside of the hollowed-out cucumbers and place them on the sauce. Fill with the bulgur mixture. Spread the remaining bulgur on top. Finish cooking in a preheated oven at 180°C (top/bottom heat) for about 30 minutes.