By Brady Starr
Preheat the oven to 400°F (200°C).
Rinse the portobello mushrooms under cold water and pat them dry with a paper towel. Using a small spoon, gently scrape out the gills and remove the stems.
In a bowl, mix ricotta cheese, wilted spinach, and salt and pepper to taste. Fill each mushroom cap evenly with this mixture.
Place the stuffed mushrooms on a baking sheet and drizzle with 1 tablespoon of olive oil. Bake in the preheated oven for 20 minutes or until the mushrooms are tender.
While the mushrooms are baking, prepare the couscous. In a saucepan, bring 1 cup of water to a boil. Add 1 tablespoon olive oil and a pinch of salt, then stir in the couscous. Cover and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
In a skillet over medium heat, add 1 tablespoon of olive oil and sliced garlic cloves. Sauté the garlic until fragrant. Mix in the cooked couscous, chopped parsley, and squeeze some lemon juice. Stir everything together for 2 minutes and season with salt and pepper.
Slice the Brussels sprouts in half and toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes or until tender and slightly crispy.
Serve the stuffed mushrooms alongside the garlic-herb couscous and roasted Brussels sprouts. Garnish with grated parmesan and additional parsley, if desired.
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By Brady Starr
This Vegetarian Main Course Italian recipe is ready in 45 minutes and features Large portobello mushrooms, Ricotta cheese, Baby spinach and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C).
Rinse the portobello mushrooms under cold water and pat them dry with a paper towel. Using a small spoon, gently scrape out the gills and remove the stems.
In a bowl, mix ricotta cheese, wilted spinach, and salt and pepper to taste. Fill each mushroom cap evenly with this mixture.
Place the stuffed mushrooms on a baking sheet and drizzle with 1 tablespoon of olive oil. Bake in the preheated oven for 20 minutes or until the mushrooms are tender.
While the mushrooms are baking, prepare the couscous. In a saucepan, bring 1 cup of water to a boil. Add 1 tablespoon olive oil and a pinch of salt, then stir in the couscous. Cover and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
In a skillet over medium heat, add 1 tablespoon of olive oil and sliced garlic cloves. Sauté the garlic until fragrant. Mix in the cooked couscous, chopped parsley, and squeeze some lemon juice. Stir everything together for 2 minutes and season with salt and pepper.
Slice the Brussels sprouts in half and toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes or until tender and slightly crispy.
Serve the stuffed mushrooms alongside the garlic-herb couscous and roasted Brussels sprouts. Garnish with grated parmesan and additional parsley, if desired.
Calories per Serving: 450
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