Couscous Stuffed Portabello Mushrooms



These are quick and easy and very filling.

  • 4 Portabello Caps cleaned and gills removed.
  • 1 cup of Trader Joe's  Harvest Grains Blend ( A mixture of Israeli Style Couscous, Orzo, Baby Garbanzo Beans, and Red Quinoa)
  • 1 1/4 cup of vegetable broth
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped portabello mushrooms
  • 1 Tbs or to taste of Montreal Steak Seasoning
  • 1/2 Tbs of  dried chopped garlic
  • spray oil, salt and pepper to taste
  1. Preheat oven to 425
  2. Cook Couscous according to package directions using vegetable broth instead of water.  Add to the water the chopped peppers, onions, mushrooms, steak seasoning, and garlic.
  3. Prepare mushroom caps by spraying lightly with oil, lightly sprinkle with sea salt and pepper.
  4. When the Couscous has cooked (approximately 10 minutes) spoon it into the portabello caps
  5. Bake  for about 10 minutes.
  6. Top with cheese or daiya if you like before serving.

* you could also add nutritional yeast to the couscous mixture before spooning into the caps for a nuttier, Parmesan taste.



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