Stuffed Portobello Mushrooms

Oxmoor House
5 servings (serving size: 1 mushroom cap)


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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


Prep: 14 Minutes
Cook: 29 Minutes
Other: 7 Minutes

Preheat oven to 500°.

. Lightly coat both sides of mushroom caps with cooking spray; place mushrooms, gills down, on a foil lined baking sheet. Bake at 500° for 6 minutes; turn caps over, and bake an additional 4 minutes.

. Preheat broiler.

. 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

. Heat 1 tablespoon oil in a large skillet over medium heat. Add garlic; sauté 1 minute. Increase heat to medium-high. Add spinach, 1/4 teaspoon oregano, salt, and pepper; sauté 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.

. 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.

Created date

March 2010

Nutritional Information

Calories 297
Fat 9.8 g
Satfat 2.6 g
Protein 14.1 g
Carbohydrate 40.3 g
Cholesterol 7 mg
Iron 2.8 mg
Sodium 976 mg
Caloriesfromfat 29 %
Fiber 6.3 g
Calcium 116 mg