An Inside Look at Healthy Living...

Saturday, August 2, 2014

Stuffed Portabello Mushrooms with Greek-Inspired Couscous

Stuffed Portabello Mushrooms with Greek-Inspired Couscous 

This Greek inspired dish pairs large Portabello mushroom caps 
with a greek-style couscous stuffing.


2 Large Portabello Mushrooms, broiled in the oven for 7-10 minutes.

Couscous Stuffing for the Mushrooms:

In a medium bowl, mix the following ingredients together:

1 cup of couscous, cooked
1/4 cup of crumbled Feta cheese
1 cup of diced, fresh tomatoes
1 cup of finely, chopped Italian parsley
juice of 1/2 a lemon
1/8 teaspoon of dried oregano leaves
2 cloves of grated garlic
1/3 cup of olive oil
a pinch of sea salt


Place the Portabello mushrooms, bottom up on a flat plate.  Fill each cap with the couscous filling.  Serve and Enjoy!