How to make Portabella stuffed mushrooms with spinach, coucous and feta cheese. Delicious and quick to make. Dinner in 5 mins. Enjoy!
Okay so my mushrooms have been cooking for about five minutes and I have to flip them during the cooking time and as you can see that there’s quite a bit of liquid in the pan right now so the mushrooms are cooked so I’m going to
Take those out and put them on a plate and then I’m going to work on my stuffing so it’s gonna flip them onto the plate right side up or the sides I’m gonna stuff up they’ll make it easier to go back in the pan and set that aside now
In the pan I have quite a bit of liquid as I said you can see there’s several tablespoons of liquid so you have several things you can do you can either put rice in it or in this case I’m going to put my couscous in it but I’m gonna
Have the first piece last one I played a bit left over so I’m going to put my couscous in there and let that absorb the liquid and you go now you can also top this with an egg I’m not going to tonight I’m gonna make it strictly vegetarian but rice will work equally
Equally as well if you don’t have leftover rice or couscous you can even chop up some breadcrumbs or if you have dried breadcrumbs or you can take a piece of toast and cut that up cube it up and that will all work very well and this is this couscous was a parmesan
Flavoured couscous so it’s going to pair very very nicely with this and you can see already how much that is thickened up I probably have too much stuffing for just the two mushrooms so I’m gonna take some of the stuffing out and put that aside whatever meal that’ll
Make a nice lunch tomorrow actually I think I’m gonna take all of it out for right now don’t make it easier to light load up the mushrooms so I’m taking my couscous out of the pan I’m gonna turn my heat down to a about a two on an
Electric or a low little bit lighter than low I’m gonna add my mushrooms back into the pan with a little bit of quick cooking liquid so they don’t stick and then I’m gonna plate I’m going to take some of the couscous off my plate and fill the mushroom cap
Now I also cut out the center stem and chop it up and put it in with your hands and I did that so that there would be a little bit of a well so we don’t need you know I use probably about chopped up to two cups of dry material in here and
That was enough for two mushrooms so I have my mushrooms back in the pan and then to that I’m gonna put some feta cheese on top and you can put whatever kind of cheese you want on I happen to like the taste of feta with spinach so
I’m gonna put a couple of nice blobs a federal one there I get the feta crumbles but you can also just crumble it yourself and this is gonna matter melt up very nicely you could also use mozzarella in here if you wanted to and you don’t need
A whole lot of cheese but I use the choose for flavoring and a little bit of protein since this is a meatless dish I want a little bit of protein in my fish so that’s what it looks like and now when we put the lid on it and write it
Now and I’ll show you what it looks like what it’s done You