Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
Carefully remove stems from
Portobello Mushrooms (5 1/4 cups)
. Finely chop stems and place in a medium bowl.
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.
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.
5.
Finely mince
Garlic (3 cloves)
and add to the bowl. Finely chop
Fresh Spinach (2 cups)
and set aside.
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.
7.
Add chopped spinach to the pan, cook until wilted, about 2 minutes. Set aside to cool for 5 minutes.
8.
Combine slightly cooled vegetables with
Panko Breadcrumbs (1/2 cup)
,
Feta Cheese (4 Tbsp)
and
Grated Parmesan Cheese (4 Tbsp)
.
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.
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.
11.
Dice
Persian Cucumber (1)
, finely chop the
Fresh Parsley (1/3 cup)
.
12.
Transfer couscous into a large mixing bowl, use a fork to fluff the couscous, and let cool completely.
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.
14.
Serve stuffed mushroom with couscous salad and
Hummus (1 cup)
.
