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Couscous Stuffed Portobello Mushrooms

Couscous Stuffed Portobello Mushrooms

It's been a while since we've had portobellos. When you go almost a week without fresh ingredients, your body starts craving your not so usual ingredients. I might be potassium deprived. We usually have fresh tomato throughout the week, and obviously that didn't happen for the last 7 days.

The hubby was in charge of this one. He took a grilled mushroom recipe and then stuffed them with some couscous. It was super filling and did they ever make me feel better like, immediately.

*** Reminder that if you have a kidney condition, you should maybe not eat too much potassium. I have no issue, but you should check with your doctor. I am not a doctor, nor am I a dietitian.***

What he changed:

  • Replaced soy sauce with coconut aminos

  • Used dried rosemary

  • Stuffed the mushrooms with couscous, duh

Source: Well Plated by Erin | Makes: 4 Mushrooms | Time: ~30 min


The Mushrooms

4 large portobello #mushrooms, stems and gills removed

1/4 cup balsamic vinegar

1 tbsp EVO

1 tbsp coconut aminos

1/2 tsp dried rosemary

1 tsp garlic powder

1/2 tsp black pepper

Dash of cayenne pepper


1 cup uncooked pearled #couscous

1 1/2 cup water

1/2 tbsp EVO

2 tsp za'atar or more to taste


Start with the couscous. Cook the couscous according to package instructions. Once it's finished, stir in the EVO and za'atar seasoning.

While the couscous cooks, take care of the mushrooms. In a shallow baking dish, whisk together the balsamic vinegar, olive oil, coconut aminos, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes.

Heat a grill over medium heat. Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting.

Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.

Take the mushrooms off the grill and pile on the couscous. We had a bit of couscous leftover. It'll depend on how big your mushrooms are.


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