Couscous Stuffed Portobello Mushroom
Caps with Mozzarella

Makes 4 Servings

  • 8 portobello mushrooms (with caps that are around 5 inches in diameter)
  • 3/4 cup chopped scallions (both green and white parts removed)
  • 2 Tbsp chopped black olives
  • 1 1/2 cups chopped plum tomatoes (about 3 plum tomatoes)
  • 3/4 cup dried couscous
  • 1/4 teaspoon ground black pepper
  • 1 1/2 Tbsp canola oil
  • 1 Tbsp balsamic vinegar
  • 1 1/4 cups boiling water
  • 3 oz shredded, fat-free mozzarella


Calories: 261
Total Fat: 6.7 g
Saturated Fat: 0.5 g
Trans Fat: 0.0 g
Polyunsaturated Fat: 1.8 g
Monounsaturated Fat 3.4 g
Cholesterol: 3.8 mg
Sodium: 311 mg
Potassium: 0 g
Total Carbohydrates: 37.3 g
Dietary Fiber: 5.5 g
Sugars: 5.1 g
Added Sugars: 0 g
Protein: 14 g
Calcium: 0 g


  • Preheat oven to 400 degrees F.
  • To clean the portobello mushrooms, remove and discard the stems from each mushroom. Then, using a spoon, scrape the black gills from the underside of each mushroom and discard gills. Place each mushroom cap onto a large foil-lined baking sheet. Bake mushrooms in oven until soft, about 20 minutes.
  • Meanwhile, chop the scallions, olives, and tomatoes; add to a medium bowl along with couscous, pepper, oil, and vinegar. Bring 1 1/4 cups of water to a boil, either on the stove top or in a microwave. Add into the bowl, stirring to combine, and cover tightly with a lid or plastic wrap. Let couscous steam 10 to 15 minutes until cooked. Use a fork to fluff couscous.
  • When mushroom caps are done, use a paper towel to blot off any extra moisture on mushroom. Divide couscous mixture among the mushroom caps, filling each one. Top with the cheese and place back in the oven until cheese melts, about 10 minutes. Remove from oven and serve.


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