Stuffed Persimmons with Mushrooms, Bulgur and Feta

bobbyflay.com

ShawnaS

8 firm Fuyu persimmons, tops sliced off and half of the insides scooped out

2 tablespoons olive oil

3 tablespoons fresh thyme, chopped and divided

1 cup bulgur (quick-cooking works fine in this recipe)

2 cups cold water

6 tablespoons unsalted butter

½ cup Spanish onion, small dice

⅓ cup carrot, small dice

½ cup celery, small dice

2 cloves garlic, finely chopped

1 teaspoon fennel seed, whole

¼ teaspoon fresh sage, chopped

½ teaspoon fresh oregano, chopped

2 cloves garlic, finely chopped

6 ounces assorted mushrooms, such as shitake, oyster and cremini, small dice

2½ cups country-style bread, crust removed, cubed and toasted

⅓ cup dry white wine

½ to 1 cup vegetable stock

3 ounces feta cheese, crumbled

1 cup flat leaf parsley, chopped

1 teaspoon lemon zest

1 egg, beaten

Freshly ground black pepper

Kosher salt

Directions at bobbyflay.com

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