Couscous-stuffed Portobello Mushrooms | Shelbyville Multimedia

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Adapted from the film Welcome to Shelbyville
directed and produced by Kim A. Snyder

Couscous-stuffed Portobello Mushrooms

by Dina de Veer

“I usually see my parents only a few times a year but my sister and I never miss a Christmas or Thanksgiving… this past year -for the first time- there was no turkey…”

Stuffed Mushrooms

I usually see my parents only a few times a year, but my sister and I never miss a Christmas or Thanksgiving, and that time with my family each year is one of the constants in my life. This past year—for the first time since I became a vegetarian a few years ago—there was no turkey at our traditional Thanksgiving dinner. In its place was a new dish that everyone was able to enjoy, and which, after several mashed-potatoes-and-cranberries Thanksgivings, I greatly appreciated. The recipe below is my mom’s approximation of her “cook-to-taste” recipe-free approach to the delicious new dish that was prepared for our most recent, pseudo-vegetarian, holiday meal… portobellos stuffed with couscous.

4 large portobello mushrooms
4 cups couscous
1 onion (yellow, white or red)
Garlic cloves (to taste)
Olive oil (to taste)
Red chili pepper (to taste)
Curry powder (to taste)
Turmeric (to taste)
Salt & pepper (to taste)

Optional: Melting cheese (cheddar, jack or mozzarella) and feta

Step 1— Preheat oven to 350 degrees. Wash and cut the stems out of the mushrooms.

Step 2—Dice the onions and garlic. Add to olive oil simmering in a pan on the stove top, and stir until brown.

Step 3—Meanwhile, bring 5 cups of water to a boil. Remove from heat and add couscous. Stir, cover and let stand for 5 minutes.

Step 4—Then fluff the couscous with a fork and mix in salt, pepper, red chili pepper and curry (to taste).

Step 5—Stuff couscous medley into mushrooms.

Step 6— For an even more wonderful feast: add 1/2 cup any type of cheese within couscous mix and then top with feta cheese.

Step 7—Bake on an oil-spread pan for about 20.


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