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RECIPE
22 INGREDIENTS14 STEPS40MIN

Mediterranean Stuffed Mushroom with Hummus & Couscous Salad

5.0
5 Ratings
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These stuffed mushrooms are packed with Mediterranean flavors and super easy to put together. You won’t miss the meat in this recipe!
40MIN
Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
4
Serves 4
to taste
1 cup
Hummus

Stuffed Mushrooms

3/4 cup
Couscous
or Quinoa
3/4 cup
Water
1
Persian Cucumber
1/3 cup
Feta Cheese , crumbled
1 Tbsp
1 Tbsp

Couscous

1 lb
Portobello Mushrooms
1/4
Onion
3 cloves
1/2 cup
Panko Breadcrumbs
1/4 cup
Crumbled  Feta Cheese
to taste
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Nutrition Per Serving

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CALORIES
463
FAT
18.3 g
PROTEIN
18.7 g
CARBS
59.1 g

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 (1 lb) . 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 (to taste) 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) , sautee 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 (to taste) 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, Feta Cheese (1/3 cup) , chopped parsley, Lemon Juice (1 Tbsp) , 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) .
SAVE

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Nutrition Per Serving
Calories
463
% Daily Value*
Fat
18.3 g
23%
Saturated Fat
5.7 g
29%
Trans Fat
0.1 g
--
Cholesterol
24.8 mg
8%
Carbohydrates
59.1 g
21%
Fiber
8.6 g
31%
Sugars
11.3 g
--
Protein
18.7 g
37%
Sodium
1056.9 mg
46%
Vitamin D
0.1 µg
0%
Calcium
278.5 mg
21%
Iron
4.3 mg
24%
Potassium
604.4 mg
13%
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