Spinach-Feta Stuffed Portobellos with Lemon-Herb Pearl Couscous

Directions

1. Pre-roast the mushroom caps

   Heat the oven to 425°F with a rack in the upper-middle position. Line a heavy rimmed sheet pan with parchment. Wipe the portobellos clean, finely chop the reserved stems and use a spoon to scrape the dark gills from the caps. Brush the caps with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange them gill-side down and roast for 10 minutes. Transfer to a clean plate, pour off any liquid and blot the sheet pan dry.

2. Build a filling that stays put

   While the caps roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and chopped mushroom stems; cook for 5 to 6 minutes, stirring, until their released moisture has evaporated. Add the garlic and cook for 30 seconds. Stir in the squeezed spinach for 1 minute, then remove from the heat. Fold in the cream cheese, 1/2 cup feta, panko, lemon zest, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Stuff and finish roasting

   Turn the caps gill-side up on the dry sheet pan. Divide the spinach mixture among them, pressing it to the edges without compacting it, and sprinkle with the remaining 1/4 cup feta. Roast for 12 to 15 minutes, until the caps are tender at the thickest edge and the filling is hot and lightly browned. Rest for 5 minutes so the filling firms before plating.

4. Simmer the pearl couscous

   As the stuffed caps finish, bring the vegetable broth and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in the pearl couscous, reduce to a gentle simmer, cover and cook for 10 to 12 minutes, stirring once, until tender and the broth is absorbed. Remove from the heat, keep covered for 5 minutes, then fluff with a fork.

5. Brighten and compose the plates

   Fold the roasted red pepper, parsley, remaining 1 tablespoon dill, 1 tablespoon lemon juice, remaining 1 tablespoon olive oil and remaining 1/4 teaspoon pepper into the warm couscous. Toss the pea shoots with the remaining 1 tablespoon lemon juice. Spoon couscous onto four plates, add one stuffed portobello to each and finish with the pea shoots and optional food-safe petals. Serve warm.

Why this works

Swaps & notes

Easy swaps

• For fresh spinach, wilt 12 ounces in the skillet after the garlic, cool it slightly and squeeze it very dry before mixing the filling.
• Replace feta with crumbled goat cheese or a plant-based feta-style cheese; if the alternative is less salty, adjust only after tasting the cooked filling.
• For a gluten-free plate, use gluten-free breadcrumbs in the filling and serve the mushrooms with cooked quinoa instead of pearl couscous, following the quinoa package's liquid and timing directions.

Cook notes

• Choose portobellos with intact rims and similar diameters so all four portions roast on the same schedule. Wipe them with a damp towel rather than soaking them in water.
• Squeeze the thawed spinach in a clean lint-free towel until no more liquid drips. This is the most important defense against a loose filling.
• Pearl couscous is a wheat pasta, not a gluten-free grain. Check the label when cooking for an allergy and use the quinoa swap when necessary.
• Use only edible petals sold for culinary use; florist flowers may be treated with products not intended for food. The petals are optional and pea shoots alone provide the fresh finish shown.

Storage

Refrigerate the stuffed mushrooms and couscous in separate airtight containers within 2 hours and use within 4 days; store the dressed pea shoots separately and use within 1 day. Reheat the mushrooms on a sheet pan at 350°F for 12 to 15 minutes and the couscous with a spoonful of water on the stove or in the microwave until each reaches 165°F. The couscous can be frozen for up to 2 months, but freezing the stuffed mushrooms is not recommended because the caps release water as they thaw.

Questions