Portobello Mushrooms stuffed with Israeli Couscous 


We stuffed these portobello mushrooms with Israeli couscous, aubergine, onion, leek and soft goat cheese, and it was insanely delicious! All the flavors fuse together perfectly in the portobello by just popping it in the oven for 10 minutes. We love Israeli couscous (also commonly known as pearl couscous) for its interesting texture, which secretly reminds us of pasta.

Ingredients for two 
○ 2 portobellos ○ 1 leek, chopped ○ 1 onion, diced ○ 1 aubergine, chopped ○ 75g of soft goat cheese ○ 1 cup Israeli couscous ○ 1 tablespoon oregano ○ 2 teaspoons cumin ○ 1/2 tablespoon paprika powder ○ salt and pepper to taste ○ drizzle of olive oil
Cook the couscous for approximately 10 minutes. Certainly do not overcook it because it will continue to cook in the oven! Stir fry all the veggies and add the seasoning. Once the couscous is cooked, drain it, and mix that into the veggies. Drizzle in some olive oil. Taste it, and add more seasoning if necessary. Clean and hollow out the portobello. Stuff the portobello with the couscous. Crumble the goat cheese on top and pop it into the oven for approximately 10 minutes or until the portobello has softened. Enjoy!
Cheese and Chinese

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