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Couscous-Stuffed Portobello Caps

Rated : 
 by 6 people
Makes: 4 servings Prep 15 mins Cook 10 mins View Nutrition Facts


  • 3/4 cup  frozen shelled edamame
  • 1/2 cup  orange juice
  • 2 tablespoons  water
  • 1/4 teaspoon  ground cumin
  • 1/2 cup  couscous
  • Nonstick cooking spray
  • 4 large portobello mushroom caps
  • 2 tablespoons  olive oil
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  black pepper
  • 1/4 cup  parsley, chopped
  • 3/4 cup  dried apricot halves, cut into thin strips
  • 4 ounces  crumbled reduced-fat feta


1. Cook edamame according to package directions.

2. Combine orange juice, water and cumin in a medium pot and bring to a boil; stir in couscous, cover and remove from heat. Let stand, covered, 10 minutes.

3. Meanwhile, coat the grill rack with cooking spray; heat the grill to medium. Brush mushroom caps on both sides with 1 tablespoon oil; season with salt and pepper. Cook 3 minutes a side, or until just tender; set aside.

4. Fluff couscous with a fork and stir in remaining oil, edamame, parsley, apricots and feta. Coat the inside of a 1-cup measure with cooking spray. Pack it three-fourths full with couscous mixture. Invert measure over 1 mushroom cap and tap to release couscous; pat mound gently to help hold its shape. Repeat with remaining mushroom caps and couscous.

Couscous-Stuffed Portobello Caps
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