I’ve been wanting to make something with portobello mushrooms for a while now. Plus, I haven’t used the grill in a while either so this was the perfect combo. I have heard that portobello mushrooms are the “steaks” of mushrooms and are hearty and great on the grill, so here goes!
I stuffed the mushrooms with garlic couscous and goat cheese and served them with steamed broccoli. You could definitely get creative with more vegetables or meats for the stuffing but I wanted to keep it simple and healthy for this dish.
2 large portobello mushrooms
Head of broccoli
Package of couscous (I used garlic flavor)
First, wash your portobellos really well, removing all the dirt. Be sure to check the gills!
Remove the stems. Now you are ready to marinate the portobellos. Place them in a covered dish and soak with worcestershire sauce and garlic. Place in fridge and let marinate for about 2 hours.
Once you are ready to start cooking, wash and chop your broccoli. Steam the broccoli with garlic and fresh lemon juice.
After you’ve started steaming your broccoli, you can start making the couscous. Follow the directions on the box but its really simple. Just boil, add couscous, remove from heat and let soak.
These are what your portobellos will look like after marinating for a while.
Place portobellos on the grill, medium heat, gills side down for about 5 minutes.
Flip the portobellos over and grill for another 5 minutes or so. Then they should be tender and ready!
I stirred some goat cheese into the couscous once it was done cooking.
Now, plate your portobello and fill with the couscous and top with more goat cheese. Add the steamed broccoli and your meal is complete!