Monday, July 21, 2014

Stuffed Portobello Mushrooms

Here's a quick, absolutely delicious dish to serve for company. Pair it with a side of fresh broccoli or green beans and a tossed salad with a light dressing, such as Newman's Own Lite Balsamic or Lemon Salad Dressing with Fresh Basil.

You can usually get large fresh portobello caps at Wallkill View and at "my" Hannaford's in Modena (they should give me a commission for every time I mention this store!)

Serves 4


4 large (5-inch) portobello caps
1 garlic clove, minced
1/3 cup seeded and chopped tomato
1/3 cup chopped onion
1/3 cup chopped green bell pepper
Cooking spray
1 cup cooked couscous, prepared according to package directions
1 cup (4 oz) shredded Parmesan-type cheese
2 tsp Worcestershire sauce
1/2 tsp salt
Freshly ground black pepper


  • Preheat broiler with a foil-covered boiler pan
  • With a spoon, remove the brown gills from the undersides of the mushrooms, and discard gills. Coat foil-covered boiler pan with cooking spray, and place the mushrooms, gill-side down, on the foil. Broil 4 minutes.
  • While mushrooms cook, heat a skillet over medium heat, and coat the pan with cooking spray. Add garlic, tomatoes, onions and peppers to pan. Saute 2 minutes. Remove from the heat. Stir in the cooked couscous, 3/4 cup of the cheese, and the Worcester sauce.
  • Take the mushrooms out of the broiler and turn them over. Sprinkle evenly with salt and pepper. Divide couscous mixture evenly among the mushrooms. Sprinkle with the remaining 1/4 cup cheese. Broil 3 minutes, or until cheese melts.
Serving size: 1 stuffed mushroom.

Per serving (1 stuffed mushroom): Calories 220, fat 8g (3.5g sat), protein 12g, fiber 4g, sodium 680mg, calcium 227mg.

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