Pas si nature que ca – Taboule aux pistaches, airelles et menthe sur portobello grillé

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I made this taboule as an accompaniment to a Tagine, so why not stuff some portobello with it. 

I used portobellos just because I bought  five of them for a dinner party, and I ended up not preparing them, so this bag of portobellos was taking up all the space in the refrigerator  for too long and I needed to find a way to use them. One thing is that I hate to throw away food so I always try to find a way to prepare something with what is left in the kitchen pantry and refrigerator. 

Those mushrooms are quite impressive, and as I explained in another post, where I used portobellos, they’re just grown ups cremini…Americans are so great at marketing that they gave them some Italian sounding name, and here we are…we have a new product!

Portobellos have been very successful with my mom and her girlfriends who came to the US on a tour, they came over for dinner and I placed a huge stuffed mushroom in front of each guest…since they had never seen this mushroom before, they were so excited to taste an exotic American mushroom. Some day, I will have to tell them the truth and that there is nothing exotic about it. 

Toasted almonds are a nice substitute to pistachios and taste good with the cranberries. This is an express dish, quite perfect with a green salad if you want to keep it light.

Ingredients for 4

  • 4 portobellos
  • 1/2 cup whole wheat couscous
  • 2 tbs pistachios or toasted almonds
  • 2 tbs dried cranberries
  • 2 tbs mint, chopped
  • olive oil
  • juice of 1/2 lemon
  • cider vinegar
  • salt and pepper

Preparation

Peel the mushrooms if the skin is too thick. Add salt and pepper, drizzle olive oil and vinegar on both sides and broil under broiler or on a grill.

Start preparing the taboule. Cover couscous with boiling water, and let it sit for about 10 minutes. Add all other ingredients, mix well and top the mushroom with it.

I don’t think there’s anything simpler than that!