Stuffed Portobello Mushrooms with Herbed Couscous
If you’re after a quick, meat-free midweek meal that still feels like something special, you’re in the right place!
Serves: 2
Preparation time: 15 minutes
Cooking time: 35 minutes
Ingredients:
For the Stuffed Mushrooms:
- 4 large Portobello mushrooms
- 1Tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup spinach, chopped
- 2 cups cheddar cheese, grated
- ½ tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Herbed Couscous:
- 1 cup couscous
- 1 tsp olive oil
- 1 cup vegetable broth or water
- 1 tbsp fresh lemon juice
- 2 Tbsp fresh parsley, chopped
- 5 fresh basil leaves, chopped
- 2 Tbsp fresh coriander chopped
- Salt and pepper, to taste
To serve:
- Fresh salad or roasted vegetables
How To Make Stuffed Portobello Mushrooms with Herbed Couscous
- Preheat oven to 180°C.
- Line a tray with baking paper or lightly grease it.
- Gently clean the portobello mushrooms with paper towel.
- Drizzle them with olive oil, and sprinkle with salt and pepper.
- Place them on the prepared baking sheet.
- In a pan over medium heat, sauté the onion in a little olive oil for 3-4 minutes until softened.
- Add the garlic and cook for another 30 seconds. Add the spinach and cook until wilted.
- Remove from heat.
- Spoon the mixture into the prepared mushrooms, top with cheese and sprinkle over oregano.
- Bake 15 – 20 minutes until the mushrooms are tender and cheese is melted.
- Remove from the oven and allow to cool for a few minutes.
- In a medium saucepan, bring the vegetable stock or water to a boil.
- Stir in the couscous, cover, and remove from heat.
- Let it sit for 5 minutes to absorb the liquid.
- Fluff with a fork, then stir in the lemon juice, fresh herbs, olive oil, salt, and pepper.
- Set aside.
- Serve stuffed mushrooms with herbed couscous, garnish with parsley & enjoy.