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 Simply Organic Black Pepper, Medium Grind (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 Galbani 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 Simply Organic Black Pepper, Medium Grind (to taste), toss to combine.
step 14
Serve stuffed mushroom with couscous salad and Hummus (1 cup).
