Portobello Stuffed With Couscous And Greens Recipe

ingredients

4 large (6-inch size) raw portobello mushrooms
cooking spray, preferably garlic-flavored
1 tablespoon rosemary- or basil-flavored oil or extra virgin olive oil
3/4 cup diced red bell pepper
1/3 cup minced shallots or onion
3 cloves garlic, minced
1 1/2 cup defatted low-sodium vegetable broth
1/2 cup couscous, uncooked
2 teaspoons chopped fresh rosemary
salt and pepper, to taste
8 ounces fresh baby spinach leaves
1/4 cup grated Parmesan cheese

directions

Preheat oven to 450 degrees F.

Clean mushrooms with a damp paper towel. Cut off stems and discard. Scrape out and discard mushroom gills. Place mushroom caps rounded side up on a baking sheet, and coat caps with cooking spray. Bake 5 minutes. Remove from oven; preheat broiler.

Meanwhile, heat oil in a large deep skillet over medium-high heat Add bell pepper, shallots, and garlic; saute 5 minutes. Add broth; bring to a boil. Stir in couscous, rosemary, salt, and pepper; simmer 1 minute. Add spinach; cover and cook until leaves wilt. Stir well, cover, and remove from heat Let stand 5 minutes or until liquid is mostly absorbed.

Turn mushrooms over and fill with couscous mixture. Sprinkle cheese on top. Broil 4 inches from heat until cheese is golden brown.

nutrition data