Ingredients

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.
  • ---------------------------------
  • 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.

Reviews & Comments 4

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    " It was excellent "
    hannahemm_15 ate it and said...
    Wow that looks good! It looks pretty hard though, I'll have to try it. I LOVE mushrooms, so this will be perfect! Thanks!
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  • uhannigan 6 years ago
    Yum! A definate "Must Try." Aren't portobellas wonderful? Last weekend I added two diced caps to a pot of chilli, just on a whim. It added the perfect touch. Thanks for the recipe!
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  • grandmommy 6 years ago
    Sounds very good. Saved.
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  • greekgirrrl 6 years ago
    That sounds very good, Mustic. I saved it!
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