← All recipes

Portabella Stuffed With Couscous And Greens

Portabella Stuffed With Couscous And Greens comes together with Red Bell Pepper, Shallots, Garlic, Defatted Low Sodium Vegetable Broth, and Couscous. It takes about 15 min and serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 3/4 cup
• 1/3 cup
• 3 clove
• 1 1/2 cup
• 1/2 cup
• 2 tsp
• 8 oz
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 450F.

2. 2

   Clean mushrooms with a damp paper towel.

3. 3

   Cut off stems and discard.

4. 4

   Scrape out and discard mushroom gills.

5. 5

   Place mushroom caps rounded side up on a baking sheet; coat caps with cooking spray.

6. 6

   Bake 5 minutes.

7. 7

   Remove from oven.

8. 8

   Preheat broiler.

9. 9

   Meanwhile, heat oil in a large deep skillet over medium-high heat Add bell pepper, shallots and garlic; saute 5 minutes.

10. 10

    Add broth; bring to a boil.

11. 11

    Stir in couscous, rosemary, salt and pepper; simmer 1 minute.

12. 12

    Add spinach; cover and cook until leaves wilt.

13. 13

    Stir well; cover and remove from heat Let stand 5 minutes or until liquid is mostly absorbed.

14. 14

    Turn mushrooms over and fill with couscous mixture. Sprinkle cheese on top.

15. 15

    Broil 4 inches from heat until cheese is golden brown.

16. 16

    Contributed to the FareShare Gazette by Bobbie; 5 August 2005. www.fareshare.net