Portobello Mushroom with Couscous and Kale
Servings 0
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