Couscous Stuffed Mushrooms
Recipe type: main course
Prep time: 
Cook time: 
Total time: 
Serves: 3
What You'll Need
  • 1 cup uncooked pearl couscous
  • 5 portobello mushrooms
  • ½ red onion diced
  • 1 yellow onion, diced
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • A few cracks of pepper
  • 1-2 TBS olive oil
  • 4 cups vegetable broth
  • ½ cup golden raisins (these are difficult to find, but if you live by a Whole Foods, they are in the Dried Fruit and Nut section!)
  • ½ cup regular raisins
  • ¾ cup toasted pine nuts
  • 1 bunch parsley
  1. In a medium-sized pan, add 1-2 Tbs olive oil and allow to heat. Add the diced yellow onion. Sautée until onion is beginning to turn golden brown, then add uncooked couscous. Allow to cook for about 2 minutes over a medium-high heat, or until the couscous is slightly toasted. Add two cups of vegetable broth and bring to a boil, then cover and reduce to a simmer until all of the liquid has been absorbed and the couscous is tender. Add the cinnamon, raisins, red onion, salt, pepper, ½ cup of pine nuts (reserving the rest for later) and parsley.
  2. Pre-heat the oven to 300. In a casserole dish, add the remaining vegetable broth. Take each portobello mushroom, remove the stem, then stuff with the couscous mixture. Add mushrooms to the pan then bake for 15 minutes. Once done, top with remaining pine nuts and serve immediately!
Recipe by The Blonde Chef at