Vegetarian Stuffed Mushrooms with Cauliflower, Couscous and Greens
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
  • 6 large portobello mushrooms OR 12 medium sized or a combo
  • ½ head cauliflower (frozen or fresh)
  • 1-2 shallots
  • ½ cup couscous (cooked in water or vegetable broth for more flavor)
  • 3 cups greens of your choice (spinach, kale, swiss chard)
  • ½ cup parmesan cheese, grated
  • 4 cloves garlic, minced
  • Fresh rosemary
  • S & P
  • Garlic salt
  1. Preheat the oven to 350 degrees. Cut out the stems and create a space for filling in your mushrooms. Prep a cookie sheet with sides with olive oil and brush olive oil on the mushrooms. Sprinkle garlic salt on the mushroom bottoms.
  2. Cook couscous according to the package (you’ll only need to cook ½ cup). This takes 5 min.
  3. Boil cauliflower florets in a pot until soft. Drain and puree in a food processor or blender with salt and 1-2 tbsp olive oil.
  4. Chop the shallots and greens into small pieces.
  5. Heat olive oil in a pan over medium/high heat and saute the shallots and minced garlic for a few min. Add in the greens and saute another 1-2 min, until the greens wilt.
  6. In a bowl, mix together the couscous, pureed cauliflower, and greens mixture. Season generously with salt and pepper, garlic salt and chopped fresh rosemary.
  7. Fill the mushrooms with the mixture and top with grated parmesan cheese
  8. Bake for about 12 minutes or until the cheese has melted. Top with more fresh rosemary and enjoy!
Recipe by the nutty pear at