Grilled Portobello Mushrooms With Couscous And Greens

Recipe Ingredients

4		Portobello mushrooms - whole
4 tablespoons	60ml	Balsamic vinegar
		Vegetable oil spray
1/2 cup	118ml	Low-sodium vegetable broth
1/2 cup	118ml	Water
1/4 teaspoon	1.3ml	Turmeric
2/3 cup	157ml	Couscous
1/4 cup	23g / 0.8oz	Dried cranberries
1/2 teaspoon	2.5ml	Grated lemon rind
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Olive oil
2		Garlic cloves
6 oz	170g	Fresh collard greens or kale - chopped
		(or 8 oz fresh spinach, chopped
2 tablespoons	30ml	Water
1 tablespoon	15ml	Light margarine
1/2		Red bell pepper - finely chopped

Recipe Instructions

In the top of each mushroom, cut 4 slits, each 2 to 3 inches long and about 1/2-inch deep. Remove stems. Place mushrooms, top side up, in a shallow casserole dish. Sprinkle mushrooms with half the balsamic vinegar. Lightly spray top side of mushrooms with vegetable oil spray. Turn mushrooms over and sprinkle with remaining vinegar. Lightly spray bottom side with vegetable oil spray. Cover container with plastic wrap and set aside. (Will keep in refrigerator for up to 1 hour.)

Combine vegetable broth, water, and turmeric in a medium saucepan. Bring to a boil over high heat, 2 to 3 minutes. Stir in the couscous, cranberries, lemon rind, and salt. Remove the pan from heat and let stand, covered, for at least 5 minutes, or until time to serve.

Meanwhile, heat a medium saucepan over medium heat. Add oil and swirl to coat bottom of pan. When oil is hot, add garlic. Cook for 1 minute. Add the collard greens and 2 tablespoons water. Cook, covered, for 2 to 3 minutes, or until greens are tender. Add the margarine and stir until it melts, about 30 seconds. Remove pan from heat and cover to help retain heat.

Grill mushrooms over medium-hot coals (or medium-high heat if using gas, electric, propane, or stove-top grill) for 2 to 3 minutes on each side. Place mushrooms stem side up on serving plates. Spoon couscous on top of each mushroom. Spoon greens on top of couscous. Sprinkle with bell pepper. Serve warm.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Carol Ritchie, American Heart Association Low-Fat, Low-Cholesterol Cookbook - From the TV FOOD NETWORK - (Show # CL-9077 broadcast 03-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.