Grilled Portabellas with Couscous Recipe – Sunset Magazine
Grilled portabella mushrooms stuffed with whole-wheat couscous and ringed with vibrant bell pepper sauces, topped with grilled asparagus—deliciously healthy and colorful!
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Cooking tools:
- Grill
- Blender
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
Ingredients
- 4 portabella mushroom caps (4 to 5 in. wide, 4 to 6 oz. each)
- 8 green onions
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 4 teaspoons balsamic vinegar
- 1/4 teaspoon fresh-ground pepper
- 3/4 cup vegetable stock (or used canned broth)
- 1/2 cup whole-wheat couscous
- 2 tablespoons minced parsley or fresh basil leaves
- About 1 cup pepper coulis
- Salt
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