Portobello Mushrooms Stuffed with Couscous, Bacon and Vegetables
by Editorial Staff
Portobello mushrooms (a type of champignon) are very familiar to vegetarians and those who eat right as an excellent source of protein. Prepare Stuffed Portobello Mushrooms and surprise your guests with a hearty and healthy new dish.
Cook: 40 mins
Servings: 2
Ingredients
- Portobello mushrooms – 2 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Bacon – 2 strips
- Couscous – 3 tbsp
- Parsley – 10 g
- Butter – 1 tbsp
- Sour cream – 1 tbsp
- Coriander – 1 pinch
- Cumin – 1 pinch
- Salt to taste
- Ground black pepper – to taste
Directions
- Let’s prepare all the products for mushrooms stuffed with couscous, vegetables and bacon.
- Pour couscous into a bowl, pour 150 ml boiling water, add salt, pepper, coriander and cumin. We mix. Cover the top of the bowl with another bowl or tea towel. This is necessary for the couscous to steam. We leave it for 10 minutes. During this time, it will completely absorb water.
- Remove the film from the portobello mushroom caps, gently tear off the mushroom legs. Cut the mushroom legs, bell pepper, onions into cubes, grate the carrots on a fine grater.
- Melt the butter in a frying pan and fry all the vegetables in it until soft, stirring for 10-12 minutes.
- Add fried vegetables and chopped parsley to steamed couscous. Mix the couscous and vegetables well.
- Lubricate the mushroom caps with sour cream inside with a brush.
- Fry the bacon strips in a dry frying pan until golden brown, 3 minutes on each side.
- Cut each strip of bacon in half lengthwise and place the bacon in a ring inside the mushroom cap.
- We fill the mushroom caps with the filling.
- Place the stuffed portobello mushrooms on a baking sheet. We send the baking sheet to an oven preheated to 170 degrees for 20 minutes.
- Serve prepared stuffed portobello mushrooms as a hot appetizer in portions. The dish is self-sufficient and does not require a side dish.
Enjoy your meal!
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