Mushrooms have a variety of health benefits to offer; they are accompanied in this recipe by fresh spinach and balsamic vinegar.
8 portabella mushrooms
½ cup balsamic vinegar
1 cup vegetable broth
1 cup water
½ teaspoon turmeric
2 cups couscous
½ cup dried cranberries
1 teaspoon lemon rind, grated
½ teaspoon salt
2 teaspoons olive oil
4 cloves garlic
4 cups fresh spinach
¼ cup water
2 tablespoons margarine
1 red bell pepper, finely chopped
In the top of each mushroom cut 4 slits, each 2 to 3 inches long and ½ inch deep. Remove stems. Place mushroom top side up in a shallow cooking pan. Sprinkle mushrooms with half the balsamic vinegar. Lightly spray top side of mushrooms with vegetable oil spray. Turn mushrooms over and sprinkle with remaining vinegar. Lightly spray bottom side with vegetable oil spray. Cover with plastic wrap and set aside.
Combine vegetable broth, water, and turmeric in a saucepan. Bring to a boil over high heat 2 to 3 minutes. Stir in the couscous, cranberries, lemon peel, and salt. Remove pan from heat and let stand, covered for at least 5 minutes, or until time to serve.
In a skillet, add the spinach and 1 ¼ cups of water, cook, covered for 2 to 3 minutes, or until spinach is tender. Add the margarine and stir until it melts, about 30 seconds. Remove pan from heat and cover to help retain heat.
Grill mushrooms over medium-high heat for 2 to 3 minutes on each side. Place mushrooms stem side up on plate. Spoon couscous on top of each mushroom. Spoon spinach on top of couscous. Sprinkle with bell pepper.
This information has been approved by Clinical Nutrition Services (February 2012). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.