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Couscous-Stuffed Portobello Caps

Couscous-Stuffed Portobello Caps

Nutrition Facts
  • cal. (kcal) 345
Couscous-Stuffed Portobello Caps
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins
  • Carb Grams Per Serving: 44


  • 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 or line with foil; 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 345 cal., 13 g total fat (4 g sat. fat), 44 g carb. (7 g fiber), 16 g pro.