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 (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 (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 (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 (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).
