“Gooooo Greek”- Giant Stuffed Portabello Mushroom Mediterranean Style
I had my friends Lisa and Allison over for dinner on friday night. Allison had been asking me to make my famous stuffed mushrooms, so I decided to take that idea a little further an make a over-sized stuffed mushroom with Israeli couscous. The dish was simple, quick, low-fat and had great flavor.
What you need:
3 Portabello Mushroom Caps (cleaned)
1 bag Frozen Spinach (cooked and drained)
1 cup Chopped Onions
2 Tbsp Minced Garlic
Banana Peppers (chopped)- You could also use Pepperoncinis for a little kick
Salt/Pepper/Garlic Salt/Onion Salt to taste*
Feta Cheese (crumbled)
Steamed Egglant (sliced into chunks)
2 pkg sliced baby portabello mushrooms (washed)
Israeli Cous Cous
Set Oven to 400 degrees.
1. Cook Israeli couscous according to package. Add desired flavorings (I usually do chopped onions, lemon, salt and pepper). Set aside.
2. Steam mushroom caps in microwave until tender. Set aside. Meanwhile, in a large sautee pan add chopped onions, minced garlic and mushrooms and cook until mushrooms are fully cooked. Then add drained spinach.
3. Using a hand blender blend the spinach mixture until it is blended well with the mushrooms and onions. Add about 3/4 cup of crumbled feta and blend again. Then add steamed eggplant. Blend again, but leave the eggplant in bigger pieces. Season with salt/pepper and fold in banana peppers.**
4. Take portabello caps and place large mounds of the spinach mixture onto the cap. Top with crumbled feta. Then place in greased casserole dish.
5. Place in oven for about 20 minutes, the feta cheese should brown on top.
*Seasoning the dish really depends on the crowd you are serving. Some may have special diets in which they cannot have lots of salt. So be sure to ask your guests before seasoning.
**If you do not have a hand blender, just be sure to finely chop the mushrooms and hand mix very well.
3 years ago