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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Oxmoor House JANUARY 2006

  • Yield: 5 servings (serving size: 1 mushroom cap)
  • Cook time:29 Minutes
  • Prep time:14 Minutes
  • Other:7 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 9.8g
  • Saturated fat: 2.6g
  • Protein: 14.1g
  • Carbohydrate: 40.3g
  • Cholesterol: 7mg
  • Iron: 2.8mg
  • Sodium: 976mg
  • Calories from fat: 29%
  • Fiber: 6.3g
  • Calcium: 116mg

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Stuffed Portobello Mushrooms recipe