James Carrier
Makes 4 servings

Light Cooking Tip: Healthy whole-grain foods tend to be slightly darker than their more processed counterparts; set them off with vivid color to increase appeal.

Notes: Executive chef Michel Stroot at the Golden Door in Escondido, California, fills grilled portabella mushrooms with whole-wheat couscous and rings them with bright red and yellow bell pepper sauces (you can use just one color if you like). He tops them with grilled asparagus; green onions work well in the winter.

How to Make It

Step 1

Trim off and discard any stems from mushroom caps; gently rinse caps and drain well. Rinse green onions; trim off and discard ends. In a small bowl, mix olive oil and lemon juice.

Step 2

Brush smooth sides of mushroom caps and the green onions with oil mixture. Lay mushrooms, smooth side down, and green onions on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid if using a gas barbecue. Turn onions as needed until lightly browned on all sides, 2 to 3 minutes total. With tongs, transfer to a plate. Cook mushrooms without turning until they are limp and begin to release their juices, 3 to 5 minutes. With a wide spatula, transfer, smooth side down, to a 9- by 13-inch baking pan.

Step 3

Drizzle mushrooms evenly with vinegar and sprinkle with pepper. Add 1/4 cup vegetable stock to pan. Cover and bake in a 300° regular or convection oven until hot, 5 to 10 minutes.

Step 4

Meanwhile, in a 1- to 2-quart pan over high heat, bring remaining 1/2 cup stock to a boil. Stir in couscous. Cover and remove from heat. Let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork. If it seems too dry, stir in 3 to 5 tablespoons liquid from mushroom caps. Stir in parsley.

Step 5

Set mushrooms, smooth side down, on plates. Top equally with couscous. Spoon pepper coulis equally around mushrooms and garnish with green onions. Add salt to taste.

Golden Door, Escondido, California

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