Stuffed Portobello Mushrooms Recipe

Name: Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large portobello mushroom caps (about 1 pound); Cooking spray; 1 1/4 cups fat-free, less-sodium chicken broth; 2/3 cup uncooked couscous; 2 tablespoons extra virgin olive oil, divided; 1 large garlic clove, finely chopped; 1 (6-ounce) package fresh baby spinach; 1/2 teaspoon dried oregano, divided; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 3/4 cup rinsed and drained canned chickpeas (garbanzo beans); 1 (3 1/2-ounce) package crumbled reduced-fat feta cheese; 1 large tomato, cut into 5 slices; 1/2 cup dry breadcrumbs

Servings: persons

5 large portobello mushroom caps (about 1 pound)
Cooking spray
1 1/4 cups fat-free, less-sodium chicken broth
2/3 cup uncooked couscous
2 tablespoons extra virgin olive oil, divided
1 large garlic clove, finely chopped
1 (6-ounce) package fresh baby spinach
1/2 teaspoon dried oregano, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup rinsed and drained canned chickpeas (garbanzo beans)
1 (3 1/2-ounce) package crumbled reduced-fat feta cheese
1 large tomato, cut into 5 slices
1/2 cup dry breadcrumbs

1
Preheat oven to 500u00b0.
2
. Lightly coat both sides of mushroom caps with cooking spray; place mushrooms, gills down, on a foil lined baking sheet. Bake at 500u00b0 for 6 minutes; turn caps over, and bake an additional 4 minutes.
3
. Preheat broiler.
4
. Bring broth to a boil in a small saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; set aside
5
. Heat 1 tablespoon oil in a large skillet over medium heat. Add garlic; saute 1 minute. Increase heat to medium-high. Add spinach, 1/4 teaspoon oregano, salt, and pepper; saute 3 minutes or until spinach wilts. Remove from heat; cover and let stand 2 minutes. Stir in cooked couscous, chickpeas, and feta cheese. Spoon about 1/2 cup mixture into each mushroom cap, pressing gently; top each mushroom with a tomato slice. Broil 6 minutes or until thoroughly heated.
6
. Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon oregano, and breadcrumbs, and toss well. Sprinkle breadcrumb mixture evenly over tomato slices. Broil 1 minute.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 large portobello mushroom caps (about 1 pound), Cooking spray, 1 1/4 cups fat-free, less-sodium chicken broth, 2/3 cup uncooked couscous, and more.

Yes, Stuffed Portobello Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Portobello Mushrooms

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