Portobello Mushroom Stuffed With Israeli Cous Cous N Feta Cheese
From mystic_river1 16 years agoIngredients
- Note: Although the Disney Institute is not currently open due to unfortunate lay-offs since the 9-11 incident, Melissa's -on-line is still proud to share their wonderful recipes with you. shopping list
- ---------------------------------------------------- shopping list
- 4 shopping list
- portobello mushrooms - with stems (sice stems and reserve for later) shopping list
- 1 shopping list
- cup shopping list
- tomato juice shopping list
- 1/2 shopping list
- cup shopping list
- balsamic vinegar shopping list
- 3 shopping list
- teaspoons shopping list
- Chopped garlic shopping list
- 1/2 shopping list
- cup shopping list
- red onion diced shopping list
- 1 shopping list
- cup shopping list
- eggplant shopping list
- 1 shopping list
- tablespoon shopping list
- basil chopped shopping list
- 1 shopping list
- cup shopping list
- Israeli couscous shopping list
- 3 shopping list
- cups shopping list
- water shopping list
- 2 shopping list
- ounce shopping list
- feta cheese crumbled shopping list
- 1 shopping list
- Organic tomatoes sliced shopping list
- 1/2 shopping list
- pound shopping list
- salad greens shopping list
How to make it
- Preheat oven to 350º F.
- Remove stem from portobello mushrooms.
- Using a damp towel, wipe off any dirt you see on the mushroom.
- In a large sauté pan, mix together the tomato juice, balsamic vinegar and chopped garlic.
- Bring ingredients to a boil.
- Place cleaned mushrooms in the liquid and cook for 5-7 minutes and remove.
- Place mushrooms on a baking sheet with the bottom of the mushroom facing up.
- Reserve the cooking liquid from the mushroom and chill.
- While mushroom is cooking, bring water to a boil and cook couscous until done.
- Check as you do for pasta.
- Drain off any excess liquid.
- Rinse with cold water and drain.
- Return the pot used to cook the couscous in to burner and heat over medium heat.
- Add 1 teaspoon oil and cook onions, diced mushroom stems, garlic and eggplant until soft.
- Stir in the cooked couscous and stir in basil and Feta cheese. Season to taste with salt and pepper.
- Divide the couscous mixture evenly between the 4 mushrooms.
- Pile the mixture onto the mushrooms.
- Place the sliced tomatoes on top of the couscous mixture.
- Sprinkle with wheat germ. Place the filled mushrooms into the oven to reheat for 5-7 minutes.
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- To plate the dish, place mixed greens on one side of the plate, place warmed mushroom next to the greens.
- Garnish plate with any remaining tomatoes and red onion.
- Drizzle the reserved liquid from cooking the mushrooms over the salad and mushroom.
The Rating
Reviewed by 2 people-
Wow that looks good! It looks pretty hard though, I'll have to try it. I LOVE mushrooms, so this will be perfect! Thanks!
hannahemm_15 in Midvale loved it
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