Monday, May 21, 2012
Stuffed Portabello Mushroom with Couscous
Another excellent recipe adapted from the Vegetarian Times!
2 large portobello mushrooms per person, stemmed
2-3 shallots (or leeks, or any other type of onion), thinly sliced
4-6 cloves garlic
Tablespoon of chopped fresh thyme
1 bag of Baby Spinach
salt and pepper
couscous (or Farro)
1. Preheat oven to 400 Degrees. Rub olive oil over the mushrooms and place on a baking sheet, gill side down. Roast 10 minutes, until mushrooms begin to soften, and then turn over.
2. Meanwhile, heat some olive oil in a large skillet over medium low heat. Sweat the garlic and
shallots or leeks slowly, until tender and translucent. Add in the thyme and continue to cook until the leaves soften into the oil. Add in handfuls of spinach and allow to wilt. Season with lemon, salt, and pepper.
3. Stir in goat cheese and pine nuts until the cheese melts. Fill mushrooms with mixture, mounding on top and packing filling down. Optional: top with breadcrumbs
4. Bake 25 minutes until filling browns.
5. Prepare couscous or farro according to the directions.
6. Prepare a green veggie side like asparagus or green beans, if desired.
7. To serve: spoon couscous or farro onto plate, and top with a mushroom and side of green veggies!