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Stuffed Portobello Mushrooms

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 500°.

  2. . 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.

  3. . Preheat broiler.

  4. . 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

  5. . 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.

  6. . 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.

Oxmoor House Healthy Eating Collection