Grilled Portabellas with Couscous

Grilled Portabellas with Couscous
Photo by James Carrier


  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil
  • 8 green onions
  • 4 portabella mushroom caps (4 to 5 in. wide, 4 to 6 oz. each)
  • About 1 cup pepper coulis
  • 2 tablespoons minced parsley or fresh basil leaves
  • ¾ cup vegetable stock (or used canned broth)
  • + 4 more ingredients
    • ½ cup whole-wheat couscous
    • 4 teaspoons balsamic vinegar
    • ¼ teaspoon fresh-ground pepper
    • Salt

1. Trim off and discard any stems from mushroom caps; gently rinse caps and drain well. Rinse green onions; trim off and discard ends. In a small bowl, mix olive oil and lemon juice. 2. Brush smooth sides of mushroom caps and the green onions with oil mixture. Lay mushrooms, smooth side down, and...

View full recipe at My Recipes


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