Stuffed Champignons with Bulgur, Sun-Dried Tomatoes, Red Onion, and Herbs

Preheat the oven to 350°F (180°C). Gently remove the stems from the mushrooms, taking care not to damage the caps, and pat the caps dry with a paper towel.

Finely dice the sun-dried tomatoes. Mince the red onion and garlic. Chop the parsley and dill. Combine the bulgur with the tomatoes, onion, garlic, and herbs. Add a portion of the olive oil, season with salt and pepper, and mix until evenly distributed—the filling should be crumbly yet well-bound with the oil.

Fill the mushroom caps with the mixture, pressing it down slightly with a spoon. Brush the outsides with olive oil and place them in a baking dish, filling-side up. Bake for 25 minutes until the mushrooms are tender and the filling is lightly browned.

While the mushrooms are baking, whisk together the lemon juice and the remaining olive oil until emulsified.