Stuffed Mushrooms with Israeli Couscous and Goat Cheese

This Stuffed Mushrooms with Israeli Couscous and Goat Cheese recipe is a great way to start a meal or entertain guests

Fresh vegetables and tasty goat cheese are paramount for this Stuffed Mushrooms with Israeli Couscous and Goat Cheese recipe to come out perfect.

Stuffed Mushrooms with Israeli Couscous and Goat Cheese

While you can stuff mushrooms with pretty much anything, this tasty Israeli Couscous recipe is sure to become on of your favs!

While “Baby Bellas” have become the latest en vogue trend among foodies, there is still plenty of life left in the Portobello world and this recipe featuring tasty goat cheese and classic Israeli couscous proves it.

Serves: 6
Prep Time: 10 minutes
Cooks in: 30 minutes
Ready in: 45 minutes
Difficulty: Easy-to-Moderate

Israeli couscous has become known for its blandness, relative healthiness and its ability to soak up any flavor it’s cooked with. A quick trick to maximize your time with this recipe is to cook the couscous while you chop up the Goat Cheese, onions, tomato and basil. Pre-heat your oven and you should be ready to cook once the couscous is ready. I try to avoid using too much onion in this recipe as it tends to dominate the overall flavor.

Stuffed Mushrooms with Israeli Couscous and Goat Cheese

INGREDIENTS

  • 6 medium-to-large Portobello mushrooms
  • Olive oil
  • 1 cup Israeli couscous
  • 1 small-to-medium onion
  • 1 teaspoon salt
  • Fresh-ground pepper
  • 1/2 cup feta goat cheese
  • 4 tablespoons chopped, fresh basil leaves
  • 1 large tomato, cut into 6 slices (or two medium tomatoes sliced into thirds)
  • 1 1/4 cup boiling water

Directions

  1. Preheat oven to 390°F (200°C)
  2. Chop onion and fry over medium heat in a skillet with 3 tablespoons olive oil until lightly browned
  3. Mix in the cooked couscous with salt and pepper. Fry until mixture is golden brown. This should take 3-4 minutes. Be careful not to overbrown the mixture
  4. Stir in the 1 1/4 cup of boiling water and partially cover for around 6 minutes. During this time, stir occasionally and begin the mix
  5. For the Mushrooms – hollow out the insides and lay stems aside. Oil up the mushroom caps all around
  6. Chop the tomatoes, basil, Goat Cheese and Mushroom stems in a big bowl. Mix in couscous
  7. If up to taste, fill the oiled-up and hollowed-out mushroom caps generously. Drizzle more olive oil over the top and place in oven
  8. Bake uncovered in preheated oven for 15 minutes until tender. Serve hot

Other Recipes Like This: Appetizers, Israeli Classics, MediterraneanVegetarian

Did you enjoy the Stuffed Mushrooms with Israeli Couscous with Goat Cheese? Let us know in the comments what you think of this recipe!

 

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