Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Mediterranean Stuffed Mushroom with Hummus & Couscous Salad
play icon
Recipe

22 INGREDIENTS • 14 STEPS • 40MINS

Mediterranean Stuffed Mushroom with Hummus & Couscous Salad

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
logo
Mediterranean Stuffed Mushroom with Hummus & Couscous Salad
Save
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.
https://www.sidechef.com
These stuffed mushrooms are packed with Mediterranean flavors and super easy to put together. You won’t miss the meat in this recipe!
40MINS
Total Time
$4.02
Cost Per Serving
Ingredients
Servings
4
US / Metric
Salt
to taste
Hummus
1 cup
Hummus
Stuffed Mushrooms
Portobello Mushroom
5 1/4 cups
Portobello Mushrooms
Onion
1/4
Onion
Garlic
3 cloves
Feta Cheese
1/4 cup
Crumbled Feta Cheese
Olive Oil
as needed
Couscous
Couscous
3/4 cup
Couscous
or Quinoa
Water
3/4 cup
Water
Persian Cucumber
1
Persian Cucumber
Crumbled Feta Cheese
1/3 cup
Crumbled Feta Cheese
Lemon
1
Lemon, freshly squeezed
1 Tbsp juice per 4 servings
Honey
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
479
Fat
17.7 g
Protein
20.2 g
Carbs
63.4 g
Add to plan
logo
Mediterranean Stuffed Mushroom with Hummus & Couscous Salad
Save
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.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Carefully remove stems from Portobello Mushrooms (5 1/4 cups). 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 (1/4 cup) for the mushroom filling and add to the bowl. Finely chop the Sun-Dried Tomatoes (1/4 cup) for the couscous and set aside.
step 5
Finely mince Garlic (3 cloves) and add to the bowl. Finely chop Fresh Spinach (2 cups) 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 (1/2 cup), Feta Cheese (1/4 cup) and Grated Parmesan Cheese (1/4 cup).
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 (3/4 cup) to a boil. Drizzle a dash of Olive Oil (as needed) and remove from heat. Add Couscous (3/4 cup). Stir, cover, and allow to sit for 5 minutes.
step 11
Dice Persian Cucumber (1), finely chop the Fresh Parsley (1/3 cup).
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 (1/3 cup), 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 (1 cup).
Tags
view more tags
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Mediterranean
Vegetables
Whole Grains
0 Saved
top