Asparagus-and-Zucchini-Stuffed Mushrooms with Couscous

This simple, vegetarian dish is earthy, easy, and satisfying. The meaty texture of the mushrooms pairs well with fluffy couscous, and the crisp-tender vegetables in the stuffing add a little tasty crunch.

The flavorful, lemon-infused olive oil rounds out the recipe and comes together in less than 10 minutes. Drizzled over the mushrooms and pasta, it adds the perfect bright finish to the dish.

Serves 2

Ingredients

For the Stuffed Mushrooms

• 4 small portobello (“baby bello”) mushrooms, about 3 inches in diameter, stems and gills removed (simply scrape out gently with a spoon)
• olive oil for brushing, plus 2 tbsp
• 1/3 lb asparagus spears, cut into 1/3-inch pieces
• 1 cup finely chopped zucchini
• sea salt
• freshly ground black pepper
• 1/4 cup fine, fresh breadcrumbs
• 1 tsp dried Italian herb mix
• 1/2 cup finely grated Romano cheese
• thin strips of basil, for garnish

Baby Portobello Mushrooms

Mushroom with Stem Removed

Mushroom with Gills Removed

Asparagus and Zucchini

For the Couscous

• 3/4 cup vegetable broth
• 1/3 cup couscous
• sea salt
• 3 tbsp extra virgin olive oil
• 2 2-inch pieces of lemongrass
• 2 2-inch strips of fresh lemon peel (about 1/2-inch wide) (or use all lemongrass or all lemon peel)

Couscous with Lemon Oil Ingredients

Preparation

For the Stuffed Mushrooms

1. Preheat the oven to 375° F.
2. Line a small, shallow baking pan with parchment paper. Brush the mushrooms all over with a little oil and place cavity-side down in the pan. Bake 4 minutes and remove from the oven. Turn the mushrooms cavity-side up.

Baked Mushroom Caps

1. Meanwhile, heat a nonstick skillet over medium heat and add 2 tablespoons of oil. Add the asparagus and zucchini and season with salt and pepper.
2. Cook, stirring frequently, until the vegetables are crisp-tender, 5 minutes.
3. Stir in the breadcrumbs and dried herbs and cook, stirring frequently, until all liquid is absorbed, 2 minutes.

Asparagus and Zucchini Beginning to Cook

Cooked Mushroom Stuffing

1. Remove from the heat and cool 5 minutes. Divide the asparagus mixture and stuff each mushroom with 1/4 of it. Sprinkle 2 tablespoons of cheese on top of each.
2. Return the pan to the oven and bake until the cheese begins to brown and the mushrooms are tender, 5 minutes.

Cooked Mushroom Stuffing

Baked Stuffed Mushrooms

For the Couscous

1. Bring the broth to a boil in a small saucepan. Stir in the couscous and season with salt.
2. Remove from the heat and cover the pan. Let steam 10 minutes, then fluff with a fork.

Couscous Beginning to Steam

Cooked, Fluffed Couscous

1. Meanwhile, pour the oil into a small pan or nonstick skillet and add the lemongrass and lemon peel. Warm over medium-low heat until the oil comes to a slight simmer and is very fragrant. Remove from the heat, cover, and steep 5 minutes. Discard the lemongrass and lemon peel.

Lemon-Infused Oil

To serve, divide the couscous between 2 plates. Place 2 stuffed mushrooms on top of each and drizzle the lemon-infused oil over and around the couscous and vegetables. Garnish each with basil strips and serve right away.