Grilled portabella and bulgur salad "sandwiches"

Savor the delightful combination of grilled portabella mushrooms and bulgur wheat in these scrumptious salad "sandwiches". Perfect for a light and flavorful meal!

Ingredients:

• 1 large garlic clove
• 1 pint grape or cherry tomatoes
• 1/2 cup flat-leaf parsley leaves
• 1/3 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 1 tablespoon finely chopped rosemary
• 1/4 teaspoon hot red-pepper flakes
• 8 large portabella mushrooms, stems reserved for another use (see cooks' note, below)
• 1 small red onion, cut lengthwise into 1/2-inch-thick wedges (keeping root end intact)
• 2 medium yellow bell peppers, quartered lengthwise
• 1 medium zucchini, halved lengthwise
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 cups boiling-hot water
• 1 cup medium bulgur
• 1/4 cup pine nuts, toasted
• 70g baby arugula (4 cups)
• 1 firm-ripe small avocado

Instructions:

1. While the food processor is on, add garlic to finely chop. Then include tomatoes, parsley, oil, vinegar, rosemary, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse the mixture until the tomatoes are finely chopped but not pureed.
2. Using a paring knife, remove the skin from the portobello mushrooms by pulling from the edges toward the center. Gently scrape off the gills with a spoon. Coat the portobello mushrooms with 1/2 cup of vinaigrette in a 13x9-inch glass baking dish. Let it sit for 20 minutes, turning occasionally.
3. Prepare a gas grill for direct-heat cooking over medium heat, as described in the Grilling Procedure section.
4. Secure each onion wedge for grilling by inserting a wooden pick. Toss the onion wedges, bell peppers, and zucchini with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grease the grill rack with oil, then grill the vegetables while covered, turning occasionally, until they are tender (6 to 8 minutes for bell peppers, 6 to 10 minutes for zucchini, 8 to 12 minutes for onion, and 12 to 15 minutes for portobellos).
5. Move the portobello mushrooms to a plate and transfer the rest of the vegetables to a bowl once they are cooked. Allow them to cool slightly, then chop the onions, bell peppers, and zucchinis coarsely after removing the wooden picks.
6. While the vegetables are grilling, pour boiling water with 1/2 teaspoon salt over the bulgur in a large bowl. Let it sit until the water is absorbed and the bulgur becomes tender, which usually takes about 5 minutes. If there is any excess water, drain it using a sieve.
7. Combine the vegetables with bulgur, pine nuts, and the remaining vinaigrette. Mix well.
8. Place a quarter of the arugula on each of the 4 plates. Top it with an upside-down portobello mushroom. Fill a cup measure with the bulgur mixture, then unmold it on top of the portobello. Place another portobello on top, right side up. Serve with a quarter of an avocado.

Summary:

• Calories: 2237 kcal
• Fat: 145 g
• Protein: 57 g
• Carbs: 216 g
• Potassium: 7557 mg
• Magnesium: 520 mg