With the plump, meatiness that portobello mushrooms provide, you won’t miss the meat in this vegetarian dish.
Couscous-Stuffed Portobello Mushroom Caps
8 portobello mushrooms (with caps that are around 5 inches in diameter)
3/4 cup chopped scallions (both green and white parts removed)
2 tablespoons chopped black olives
1-1/2 cups chopped plum tomatoes (about 3 plum tomatoes)
3/4 cup dried couscous
1/4 teaspoon ground black pepper
1-1/2 tablespoon canola oil
1 tablespoon balsamic vinegar
1-1/4 cups boiling water
3 ounces shredded, fat-free mozzarella
Preheat oven to 400 degrees F. To clean the portobello mushrooms, remove and discard the stems from each mushroom. Then, using a spoon, scrape the black gills from the underside of each mushroom and discard gills. Place each mushroom cap onto a large foil-lined baking sheet. Bake mushrooms in oven until soft, about 20 minutes. Meanwhile, chop the scallions, olives, and tomatoes; add to a medium bowl along with couscous, pepper, oil, and vinegar. Bring 1-1/4 cups of water to a boil, either on the stove top or in a microwave. Add into the bowl, stirring to combine, and cover tightly with a lid or plastic wrap. Let couscous steam 10 to 15 minutes until cooked. Use a fork to fluff couscous. When mushroom caps are done, use a paper towel to blot off any extra moisture on mushroom. Divide couscous mixture among the mushroom caps, filling each one. Top with the cheese and place back in the oven until cheese melts, about 10 minutes. Remove from oven and serve. Serves 4
Cooking Tips:
- When in the grocery store choosing the portobello mushrooms, pick caps that are deep enough to hold a stuffing well.
- Instead of discarding the mushroom stems, you can always freeze them to use for a homemade chicken stock or vegetable stock.
Nutrition Analysis—Calories: 261; fat: 6.7g; cholesterol: 3.8mg; sodium: 311mg; fiber: 5.5g; sugars: 5.1g; protein: 14g
From American Heart Association News
