Photo of Mushroom & bulgur bowl with feta by WW

Mushroom & bulgur bowl with feta

1 - 5
PersonalPoints™ per serving
Total Time
30 min
5 min
25 min
We used button mushrooms in this super-easy grain bowl, but you can use any fresh variety you like


Bulgur wheat, dry

200 g

Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped


2 clove(s), finely chopped


600 g, button

Cumin seeds

½ teaspoons, level


280 g

Light Feta Cheese

80 g, crumbled

Dill, Fresh

1 tablespoons, roughly chopped


1 medium, wedges to serve

Lemon Juice, Fresh

2 tablespoons


  1. Rinse the bulgur under cold water, then put into a pan with 600ml salted boiling water and bring to a simmer. Cover and cook for 15 minutes, then turn off the heat and drain any excess water. Allow to stand for 10 minutes with the lid on before fluffing up the grains with a fork.
  2. Meanwhile, mist a large frying pan set over a medium heat with cooking spray and fry the onion for 5 minutes, until softened. Add the garlic and mushrooms and fry for 3 minutes more, until soft. Season well, then add the cumin seeds and fry for another minute. Stir in the spinach and cover until wilted.
  3. When the bulgur wheat is ready, toss it through the mushroom mixture, along with the feta and most of the dill. Pour over the lemon juice, then divide between 4 bowls. Serve scattered with the zest and remaining dill, with the lemon wedges on the side.


To make this gluten-free, replace the bulgur with an equal amount of quinoa.