Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
405
Calories
12g
Protein
15g
Fat
60g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 Portobello mushrooms
- 1/2 Cup(s) instant couscous
- 1 Tablespoon(s) extra-virgin olive oil
- 1 Teaspoon(s) ground cumin
- 1/4 Teaspoon(s) cayenne pepper
- 2 Teaspoon(s) finely grated lemon zest
- 1/2 Cup(s) vegetable stock
- 1 finely chopped tomato
- 1 Tablespoon(s) lemon juice
- 2 Tablespoon(s) chopped fresh Italian parsley
- 2 Tablespoon(s) chopped fresh mint
- =
Directions
1
Peel the mushrooms and remove the stems.
2
Broil them top-side up.
3
Place the couscous, olive oil, cumin, cayenne pepper, and lemon zest in a bowl.
4
Season, then stir the flavourings through the couscous.
5
Fill each mushroom with some of the couscous mixture and pack down firmly.
6
Broil until the couscous is golden.
7
Serve hot or cold.
Recipe sourced from
fandom