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!)
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
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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