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
- 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