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    You are in: Home / Recipes / Grilled Portabellas With Couscous Recipe
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    Grilled Portabellas With Couscous

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Annacia's Note:

    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. Serve with Pepper Coulis

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    Units: US | Metric


    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 6
      *PEPPER COULIS:.Pepper Coulis.

    Ratings & Reviews:


    Nutritional Facts for Grilled Portabellas With Couscous

    Serving Size: 1 (130 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 94.0
    Calories from Fat 64
    Total Fat 7.1 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 14.8 mg
    Total Carbohydrate 6.7 g
    Dietary Fiber 1.9 g
    Sugars 3.6 g
    Protein 2.4 g

    The following items or measurements are not included:

    vegetable stock

    whole wheat couscous

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