Going Clean: Stuffed Portobello Mushrooms with Hummus

July 13, 2016

It’s no secret that there’s been a shift in the Filipino Millennial diet. From cafeteria food to takeouts, more people are opting to take the healthier alternative. From door-to-door delivered lunches to restaurants dedicated to serving salad, it’s definitely easier to maintain the new Millennial diet. Gone are the days of having limited choices of greasy burgers and limp french fries for lunchnutritionally balanced meals have never been easier to access before. But you don’t have to order in to keep your promise of eating clean. Our stuffed portobello mushrooms is a nutritionally balanced meal that just might be better than takeout. You don’t even have to be a health buff to enjoy these stuffed mushrooms!

Portobello With Hummus

If there’s one take away from this recipe, it’s that you won’t miss meat here! Eating clean and healthy has never been this easy. Stuffed meaty portobello mushroom with couscous, and served alongside hummus is an easy well-balanced meal that definitely sates appetites. Trust us, dieters or not, your lunch buddies will clamor for these stuffed portobello mushrooms.

Stuffed Portobello Mushrooms with Hummus

Yield: 4 servings
Time: 55 minutes (10 min prep / 45 min cooking)

Ingredients: Stuffed Mushrooms

  • 4 large portobello mushrooms, wiped clean and cored
  • 1 bell pepper, small dice
  • 1 zucchini, small dice
  • 1 carrot, diced
  • 2 cups couscous
  • 3 cups vegetable or chicken broth
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • ⅓ bunch fresh parsley
  • 100g feta cheese, crumbled

Ingredients: Lemon and Cumin Hummus

  • 2-400ml cans organic cooked chickpeas, rinsed and drained
  • 2 garlic cloves
  • ⅓ cup tahini
  • ¼ cup lemon juice
  • 1 tsp sea salt
  • zest of 1 lemon
  • 1 tsp ground cumin
  • ¼ cup lukewarm water

Procedure: Stuffed Mushrooms

  1. Preheat the oven to 180°C. Wash and chop the vegetables into small chunks.
  2. Bring broth up to a boil. Once it reaches a boiling point, pour in 2 cups of couscous. Turn off the heat and cover the pot with a lid. Let it sit for at least 5 minutes.
  3. Fluff the couscous and add in the vegetables.
  4. Spoon the mixture into the mushroom cavity, carefully pressing into the corners. Be generous with the filling.
  5. Transfer the stuffed mushroom carefully on to a baking tray lined with non-stick baking paper, then drizzle over the oil.
  6. Bake in the preheated oven for 20 minutes, until the mushrooms begin to soften but not collapse.

Procedure: Lemon and Cumin Hummus

  1. Combine all the ingredients for the hummus in a food processor or blender, except the lukewarm water. Blend the ingredients until they turn into a thick but smooth paste. Pause the blending to scrape down the sides of the container to ensure that the ingredients are blended well.
  2. While blending, slowly add the lukewarm water into the food processors and blend until everything is thoroughly combined.
Bernice Escobar SEE AUTHOR Bernice Escobar

Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.

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