Baked Portabella Mushroom Caps with Couscous Stuffing

Here’s a quick, healthy, easy-to-make vegetarian dinner for four that’s a “go-to” when I’m in a rush!  I like to have the ingredients pre-chopped and in separate containers to cut down on prep time even more.  Adding diced tofu or a can of black beans to the couscous mixture gives the meal an added boost of protein and keeps me full.  Serve with salad!

gcbc_janella_E11_Stuffed_Mushrooms

Baked Portabella Mushroom Caps with Couscous Stuffing

  • Yield: 4 Servings
  • Cook Time: 25 minutes

Ingredients:

  • 4 cleaned portabella mushroom caps
  • 2 cups pre-cooked couscous
  • fat free olive oil non-stick spray
  • ½ teaspoon garlic salt
  • 1 large diced tomato
  • 1 medium diced onion
  • crushed red pepper (to taste)
  • ½ package drained and diced firm tofu (optional)
  • 1 can rinsed black beans (optional)

Directions:

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Spray large baking dish with fat free olive oil non-stick spray.
  3. Place portabella mushroom caps in baking dish, spray with olive oil non-stick spray and sprinkle with garlic salt.
  4. Set portabella mushrooms aside.
  5. In separate bowl, mix prepared couscous, tomato and onion.
  6. Add diced tofu, black beans and red pepper to couscous mixture if desired. Fill each portabella mushroom cap with ¼ of couscous mixture.
  7. Bake for 25 minutes or until mushrooms are easily pierced with a fork.  Enjoy!

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