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!