Portobello mushrooms stuffed with couscous
- 4 portobello mushrooms
- 100 g couscous
- 1–2 tablespoons of seasoned tomato sauce
- 1 onion
- pizza mozzarella
- olive oil, salt and pepper
Sauté the chopped onion, add the couscous and tomato sauce, mix well, then add double the volume of boiling water. Stir two or three times, then cover and simmer. Leave to stand with the lid on.
Remove the stems from the portobello mushrooms. Season the mushroom caps with salt and pepper, fill with the couscous mixture and top each one with a slice of mozzarella. Stand the mushrooms on a grid in a roasting pan, drizzle with olive oil, and bake in the oven at 220°C.