Stuffed Portobellos
A couple of weeks ago I went through all the recipes I'd ripped out of magazines/newspapers in the last few years, discarding quite a few. To my surprise, I had SIX stuffed portobello recipes to try.
My youngest son, Brennan, is a huge mushroom fan. When we were at the grocery earlier this week and I asked him to get two packages of portobellos, he was thrilled.
We removed the stems and spritzed a little olive oil on both sides.
I read through the 6 recipes and created my own Stuffed Portobello recipe that used ingredients we liked and I had on hand.
Leftover whole wheat couscous, corn, broccoli, almond slivers, lemon juice, seasonings, and a little olive oil to hold it all together.
Then I stuffed the portobellos and cooked them at 450* for 15 minutes.
They were fork-tender and delicious!
Double click to print as a 5x7 recipe card.
Enjoy!
Leftover whole wheat couscous, corn, broccoli, almond slivers, lemon juice, seasonings, and a little olive oil to hold it all together.
Then I stuffed the portobellos and cooked them at 450* for 15 minutes.
They were fork-tender and delicious!
Double click to print as a 5x7 recipe card.
Enjoy!
Boy, does this look great! I'm printing it to make for my vegetarian sister-in-law when she visits in April. I made your pea past when she visited in December and she loved it!
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