Feta stuffed mushrooms with mustard slaw

Ingredients

• 4 large Portobello mushrooms, each about 10cm across
• 1-2 tsp rapeseed oil
• 100g bulghar wheat
• 2 garlic cloves, finely grated
• 50g feta, crumbled
• 2 tsp finely chopped rosemary leaves
• 6 walnut halves, roughly broken
• 2 tbsp chopped parsley (optional)
• 2 carrots, coarsely grated
• 1 red onion, finely sliced
• 200g red cabbage, finely shredded
• 40g raisins
• 1 tbsp rapeseed oil
• 1 tbsp apple cider vinegar
• 1 tsp English mustard powder
• 4 tbsp four-seed mix (sesame, sunflower, golden linseed and pumpkin)

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