I really can't eat too many mushrooms. White button and portobellos are a stape in my diet, even though I didn't start eating mushrooms until quite recently. When cooked correctly, they have such a nice tender texture and they're so aromatic. Paired with broccoli and garlic infused olive oil, this meal was definitely one of my favorites of the summer.
Grilled Portobellos with Couscous and Broccoli: serves 3
6 portobello mushrooms (2 per person)
1 cup whole wheat couscous
1 head broccoli
1 cup parsley
3 cloves garlic
2 tablespoons olive oil plus additional for brushing
optional: vegan mozzarella Bring 2 cups of water to a boil and add couscous. Cover and simmer for 10-15 minutes, until all water is absorbed. Cut broccoli into florets and steam until tender, about 5 minutes.
Heat a grill or panini press. Wash mushrooms and remove stems. Brush tops and bottoms with olive oil and place on grill. Cook on both sides until tender, about 5 minutes. If you'd like to add vegan cheese, top each mushroom cap with a slice (or two) of vegan mozzarella and broil for 2-3 minutes.
Mince garlic and parsley. Heat a pan with olive oil (about 2 tbsp) and add garlic. Allow to simmer for a minute and then add parsley. Simmer for another minute or two.