Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Carefully remove stems from
Portobello Mushrooms (455 g)
. Finely chop stems and place in a medium bowl.
Step 3
Finely dice
Red Bell Pepper (1/4)
for the mushroom filling and place in the bowl. Finely dice the
Red Bell Pepper (1/4)
for the cous cous and set aside.
Step 4
Finely chop
Onion (1/4)
and the
Sun-Dried Tomatoes (15 g)
for the mushroom filling and add to the bowl. Finely chop the
Sun-Dried Tomatoes (15 g)
for the couscous and set aside.
Step 5
Finely mince
Garlic (3 cloves)
and add to the bowl. Finely chop
Fresh Spinach (480 mL)
and set aside.
Step 6
To make the mushroom filling, heat
Olive Oil (as needed)
in a pan. Add onion, garlic, red bell pepper, mushroom stems, and sun-dried tomatoes. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and sauté for 5-8 minutes, or until vegetables are soft.
Step 7
Add chopped spinach to the pan, cook until wilted, about 2 minutes. Set aside to cool for 5 minutes.
Step 8
Combine slightly cooled vegetables with
Panko Breadcrumbs (25 g)
,
Feta Cheese (35 g)
and
Grated Parmesan Cheese (25 g)
.
Step 9
On a parchment-lined baking tray, lay mushroom caps stem side up. Stuff each mushroom with filling. Bake in the oven for 20-25 minutes.
Step 10
Bring
Olive Oil (as needed)
to a boil. Drizzle a dash of
Couscous (150 g)
and remove from heat. Add
Water (180 mL)
. Stir, cover, and allow to sit for 5 minutes.
Step 11
Dice
Persian Cucumber (1)
, finely chop the
Fresh Parsley (15 g)
.
Step 12
Transfer couscous into a large mixing bowl, use a fork to fluff the couscous, and let cool completely.
Step 13
Add sun-dried tomatoes, diced cucumber, diced red bell pepper,
Crumbled Feta Cheese (50 g)
, chopped parsley,
Lemon (1)
and
Honey (20 g)
to a bowl with the couscous. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, toss to combine.
Step 14
Serve stuffed mushroom with couscous salad and
Hummus (250 g)
.
