Couscous-Stuffed Portobello Mushroom Caps with Mozzarella
These amazing stuffed mushrooms are a great idea for appetizers. Not only are they fun and delicious, they’re heart healthy, whereas, this recipe is courtesy of my good friends at The American Heart Association.
Ingredients
8 portobello mushrooms, stems removed and gills scraped out
3/4 cup chopped green onions
2 tbsp chopped black olives
1 1/2 cups diced tomatoes
3/4 cups dried couscous
1/4 tsp ground black pepper
1 1/2 tbsp canola oil
1 tbsp balsamic vinegar
1 1/4 cups boiling water
3 ounces shredded, fat-free mozzarella
Instructions
1
Preheat oven to 400 degree’s F.
2
Clean the portobello mushrooms by removing the stems and using a spoon, scrape the black gills away from the underside of the mushroom. Place the prepared mushroom tops on a baking sheet and into the oven for about 20 minutes to soften them.
3
While the mushrooms are baking, add the chopped green onions, olives, tomatoes, couscous, pepper, oil and vinegar to a medium size bowl.
4
Pour the boiling water into the boil with couscous. Gently mix to combine and tightly cover the bowl so the couscous can steam for about 15 minutes. If needed use a fork to fluff.
5
When mushroom caps are done, use a paper towel to blot off any extra moisture on the mushrooms. Divide the couscous mixture among the mushroom caps. Top with the grated mozzarella cheese and place the mushrooms back into the oven for about 10 minutes to melt the cheese. Remove from the oven, serve and enjoy!
