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Mediterranean Stuffed Mushroom with Hummus & Couscous Salad
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22 INGREDIENTS • 14 STEPS • 40MINS

Mediterranean Stuffed Mushroom with Hummus & Couscous Salad

Recipe

5.0

6 ratings
These stuffed mushrooms are packed with Mediterranean flavors and super easy to put together. You won’t miss the meat in this recipe!
Add to plan
These stuffed mushrooms are packed with Mediterranean flavors and super easy to put together. You won’t miss the meat in this recipe!
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

40MINS

Total Time

$4.02

Cost Per Serving

Ingredients

Servings
4
us / metric
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Hummus
250 g
Hummus
Stuffed Mushrooms
Portobello Mushroom
455 g
Portobello Mushrooms
Red Bell Pepper
1/4
Red Bell Pepper
Onion
1/4
Onion
Garlic
3 cloves
Garlic
Fresh Spinach
480 mL
Fresh Spinach
Panko Breadcrumbs
25 g
Panko Breadcrumbs
Sun-Dried Tomatoes
4 Tbsp
Sun-Dried Tomatoes
Feta Cheese
4 Tbsp
Crumbled Feta Cheese
Grated Parmesan Cheese
4 Tbsp
Grated Parmesan Cheese
Olive Oil
as needed
Olive Oil
Couscous
Couscous
150 g
Couscous
or Quinoa
Water
180 mL
Water
Sun-Dried Tomatoes
4 Tbsp
Sun-Dried Tomatoes
Persian Cucumber
1
Persian Cucumber
Red Bell Pepper
1/4
Red Bell Pepper
Crumbled Feta Cheese
50 g
Crumbled Feta Cheese
Fresh Parsley
15 g
Fresh Parsley
Lemon
1
Lemon, freshly squeezed
1 Tbsp juice per 4 servings
Honey
1 Tbsp
Honey

Nutrition Per Serving

VIEW ALL
Calories
479
Fat
17.7 g
Protein
20.2 g
Carbs
63.4 g
Add to plan
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

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 (4 Tbsp) for the mushroom filling and add to the bowl. Finely chop the Sun-Dried Tomatoes (4 Tbsp) 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 (4 Tbsp) and Grated Parmesan Cheese (4 Tbsp).
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 Water (180 mL) to a boil. Drizzle a dash of Olive Oil (as needed) and remove from heat. Add Couscous (150 g). 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 (1 Tbsp) 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).

Tags

Date Night
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