LOS ANGELES, July 4, 2014 – Stuffed mushrooms have come a long way since Betty Drapper’s neighborhood appetizer round robins.
Today stuffed mushrooms mean more than white button caps packed with sausage and cream cheese and broiled. Today’s stuffed mushroom recipe is made Portobello mushroom stuffed with flavorful couscous grains and caramelized onions.
It’s a perfect side to almost any protein.
It is also a versatile dish that you can make your own, even preparing the mushrooms as a main course by mixing a protein in with the grains. For instance, a friend of mine makes a similar dish, adding tofu to the stuffing for a perfect meal served with fresh a peppery fresh arugula lettuce salad.
If your house is hot, you can also grill the mushrooms. Prepare the stuffing on the stovetop, but make it during the cooler part of the day and save it for later.
If your not a huge mushroom fan, or want to ad some variety to the buffet, the stuffing can also be used in tomatoes, summer squash and even artichokes. Or make a light summer dish by serving it over a bed of arugula tossed with lemon juice, salt and a dash of good olive oil.
If you aren’t a traditional stuffed mushroom fan, or even a mushroom fan at all, this is a great dish to start with.
Temperature: 350-degree oven Cooking Time: 30 minutes
4 large Portobello mushrooms (diced)
1 yellow onion diced
1 package of peeled garlic minced
1 container of shredded Parmesan
1 package bread Panko crumbs
1 cup couscous
3 large tomatoes (1 diced, 2 whole)
1 large carrot (diced)
Kosher salt (not the same as table salt)
1 box chicken stock
1 bunch parsley
Salt and pepper
In a large pot with 1 ¾ cup water cook the couscous.
In a large sauté pan heat one tablespoon olive oil.
Sauté all vegetables – Begin with onions, carrots, garlic and then mushrooms. Season with salt and pepper
Next, add the cooked couscous once the vegetables are glossy and aromatic. Add chicken stock to give it more flavor.
Add Parmesan cheese and gently stir.
Add the chopped parsley and season with salt and pepper.
Remove the stem of the Portobello mushroom and place the couscous and vegetable mixture on the stem side of the mushroom.
Top with Parmesan cheese and panko breadcrumbs.
Place in a non-stick pan with ¼ in of water and seal with foil.
Bake in a 350-degree oven for 15-20 minutes.
Remove foil and broil until brown.
READ ALSO: PAIRED: Mushroom Adventures | Recipe Stuffed Portobello Mushrooms
READ ALSO: PAIRED with Chef Mary & Duane | Mushroom Adventure, July, 5th 1:30pm EDT
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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen.
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