G’day Friends,
Have you had lunch yet? Still preparing? Still thinking what to have?
How about trying these stuffed portobello mushrooms of mine.
Simple but so good. I know I said that a lot on my own foods 🤣 I live with very picky eaters, I kid you not. My boys are the harshest judges out there, even Gordon Ramsey can’t hold a candle next to mine, seriously. You know what kids are like, honest little punks. So when they eat with no complaints, I know I did good 😁
Just like these mushrooms.
My oldest can even finish two of them, and if you know portobello mushroom, you know it can get soooo big in size.

Filling/Topping
- 1 cup couscous
- 1 1/4 c water
- 2 tbsp vegan margarine
- 1 ziplock bag frozen kale (overnight freezing, you can use fresh obviously), chopped (frozen is easier to chop), wash and drain
- Hungarian Vegeta seasoning (or vegetable seasoning powder, if not just salt and pepper)
- 1/4 of onion, thinly sliced
- 1 heaping tsp minced garlic (ready to use)
- 2 green onion (the purple scallion is best IMO), thinly sliced
- 2 tbsp olive oil
- 1 bird eye chili, sliced

How To
- Bring water to boil, stir in margarine, then stir in couscous. Cover pot, take off from heat and let stand for 5 mins, stir
- Heat oil, saute onion garlic scallion and chili until soften
- Stir in kale and cook til soften on medium-low heat
- Stir in couscous and season
Stuffed Mushrooms
- 6 portobello mushrooms, skinned and stems removed, wash and pat dry
- 6 aluminum foil rings

How To
- Skin mushrooms and cut off a little bit of the stems
- Preheat oven 400 F
- Make aluminum foil rings just by shaping aluminum foil into donut shape
- Fill mushroom with filling and place them on aluminum rings
- Bake until mushroom soften, for 15-20 minutes
- Meanwhile, make caramelized onion (of an onion and vegan margarine, fry on medium heat)
- Serve immediately and top with caramelized onion
See, simple, but good 😉
Portobello Mushroom with Couscous and Kale
Ingredients
- 1 cup couscous
- 1 1/4 c water
- 2 tbsp vegan margarine
- 1 ziplock bag frozen kale overnight freezing, you can use fresh obviously, chopped (frozen is easier to chop), wash and drain
- Hungarian Vegeta seasoning or vegetable seasoning powder, if not just salt and pepper
- 1/4 of onion thinly sliced
- 1 heaping tsp minced garlic ready to use
- 2 green onion the purple scallion is best IMO, thinly sliced
- 2 tbsp olive oil
- 1 bird eye chili sliced
Stuffed Mushroom
- 6 portobello mushrooms skinned and stems removed, wash and pat dry
- 6 aluminum foil rings
Instructions
- Bring water to boil, stir in margarine, then stir in couscous. Cover pot, take off from heat and let stand for 5 mins, stir
- Heat oil, saute onion garlic scallion and chili until soften
- Stir in kale and cook til soften on medium-low heat
- Stir in couscous and season
Stuffed Mushroom
- Skin mushrooms and cut off a little bit of the stems
- Preheat oven 400 F
- Make aluminum foil rings just by shaping aluminum foil into donut shape
- Fill mushroom with filling and place them on aluminum rings
- Bake until mushroom soften, for 15-20 minutes
- Meanwhile, make caramelized onion (of an onion and vegan margarine, fry on medium heat)
- Serve immediately and top with caramelized onion