See Also: Appetizers · Cooking Club · Main Dishes · Mushrooms · Side Dishes
Herbed Couscous Stuffed Smoked Portabellas
From Dorothy McNett's recipes at www.dorothymcnett.com. If you own the Cameron's stove top smoker, this is a wonderful way to use it! If not, simply grill or saute the mushrooms before stuffing them. Allow one mushroom per serving unless they are very large, then cut in half for 2 servings.
4-6 portabella mushrooms
drizzle of extra virgin olive oil
2 cups water
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 box couscous, plain or toasted (10 oz.)
2 tablespoons extra virgin olive oil
1 fresh red ripe tomato
1/2 cup fresh basil, snipped
1/4 cup fresh parsley, snipped
2-3 green onions, thinly sliced
1/2-3/4 cup crumbled or grated cheese (try blue cheese, feta, mild cheddar, or creamy brie)
Gently clean mushrooms, using a soft mushroom brush. Snap out the stems, removing the tough bottom parts. Follow instructions for stove top smoker, placing the mushrooms gill sides up on the rack and arranging the stems along side. Steam/smoke for about 10 minutes. Set aside until ready to fill with the couscous salad. Bring water to a boil in saucepan, or in batter bowl in microwave, about 6 minutes on high. Stir in salt, pepper and the couscous. Cover and allow to stand 5-10 minutes. Fluff with a fork and then stir in the olive oil, diced tomato, snipped basil and parsley and green onions. Dice up the smoked mushroom stems and add to the mixture. Stir in the cheese of choice, and pile into the smoked portabellas. Garnish with herbs and serve.
Recipe created 2009-08-25.
