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Home Portobello met parelcouscous en geroosterde bloemkool

Vegetarian Mediterranean Main course Quick Healthy Cauliflower Portobello

Large portobello mushrooms are basically nature's perfect, self-contained plate, but for this dish you want to serve them on beautiful dinner plates so every detail can shine.

The combination of round pearl couscous, crunchy roasted cauliflower and a savory portobello is one that lingers. Spiced, flavorful and surprisingly easy to make. This is the dish that will delight your vegetarian guests and leave meat-eaters speechless.

x_ckl_recipe_markerPortobello with pearl couscous and roasted cauliflower Juicy portobellos filled with spiced pearl couscous and roasted cauliflower. This dish is for your eyes as much as your fork. How to make portobello with pearl couscous and roasted cauliflower? Main course Mediterranean 4 servings 15 min 25 min 40 min

Preheat the oven to 200°C (convection 180°C).
Spread the cauliflower florets over a baking sheet, drizzle with 2 tbsp olive oil, sprinkle with cumin, paprika, salt and pepper. Roast for 20 to 25 minutes in the oven until golden brown and slightly crisp.
Meanwhile remove the stems from the portobello caps and rub the caps with olive oil, salt and pepper. Place them cavity-side up on a separate baking tray.
Put the portobellos in the oven for the last 15 minutes so they cook through and stay juicy without drying out.
Cook the pearl couscous according to the package directions in lightly salted water, about 8 to 10 minutes. Drain and let it steam off briefly.
Heat a glug of olive oil in a frying pan over medium heat. Gently sauté the garlic and shallot for 2 minutes. Add the pearl couscous and fry for 2 minutes more. Stir in the lemon zest, parsley and a generous pinch of salt and pepper.
Fold the roasted cauliflower through the pearl couscous and mix everything well.
Place the portobellos on a nice dinner plate and fill them generously with the couscous-cauliflower mixture. Garnish with extra parsley, a few drops of lemon juice and, if desired, some toasted pine nuts.

Vegetarian Mediterranean Main course Quick Healthy Cauliflower Portobello 4 large portobellos 300 g pearl couscous 1 small cauliflower, broken into small florets 3 tbsp olive oil 1 tsp cumin 1 tsp paprika 2 cloves garlic, finely chopped 1 shallot, finely chopped Zest and juice of 1 lemon Handful of fresh parsley, roughly chopped Salt and black pepper to taste Optional: 2 tbsp toasted pine nuts Baking sheet Baking tray Large frying pan Saucepan Colander Cutting board Sharp knife Grater dinner plates dinner-plates Cooking Pot cooking-pot Grater grater Chopping Board chopping-board Cosy & Trendy Dinner Plates - Plato Mat ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Alessi Dinner Plates All-Time ø 27 cm - 4 pieces - Guido Venturini - AGV29/1 Alessi ["dinner plate"] Costa Nova Dinner Plates Rosa Rosé Pink ø 28 cm - Set of 6 Costa Nova Dinerbord Cosy & Trendy Dinner Plates Quintana Blue ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Entrecôte with herb butter and roasted garlic foodies-entrecote-met-kruidenboter-en-geroosterde-knoflook Roasted pepper bites with ricotta and basil foodies-geroosterde-paprika-hapjes-met-ricotta-en-basilicum Mushroom-halloumi wrap with spicy yogurt sauce foodies-champignon-halloumi-wrap-met-pittige-yoghurtsaus Crayfish with green asparagus, fennel and orange foodies-rivierkreeft-met-groene-asperges-venkel-en-sinaasappel

Recipe

Portobello with pearl couscous and roasted cauliflower

Juicy portobellos filled with spiced pearl couscous and roasted cauliflower. This dish is for your eyes as much as your fork.

Course	Main course
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	15 min
Time in oven	25 min
Total	40 min

Equipment

Baking sheet
Baking tray
Large frying pan
Saucepan
Colander
Cutting board
Sharp knife
Grater

Ingredients

4 large portobellos
300 g pearl couscous
1 small cauliflower, broken into small florets
3 tbsp olive oil
1 tsp cumin
1 tsp paprika
2 cloves garlic, finely chopped
1 shallot, finely chopped
Zest and juice of 1 lemon
Handful of fresh parsley, roughly chopped
Salt and black pepper to taste
Optional: 2 tbsp toasted pine nuts

How to make portobello with pearl couscous and roasted cauliflower?

Preheat the oven to 200°C (convection 180°C).
Spread the cauliflower florets over a baking sheet, drizzle with 2 tbsp olive oil, sprinkle with cumin, paprika, salt and pepper. Roast for 20 to 25 minutes in the oven until golden brown and slightly crisp.
Meanwhile remove the stems from the portobello caps and rub the caps with olive oil, salt and pepper. Place them cavity-side up on a separate baking tray.
Put the portobellos in the oven for the last 15 minutes so they cook through and stay juicy without drying out.
Cook the pearl couscous according to the package directions in lightly salted water, about 8 to 10 minutes. Drain and let it steam off briefly.
Heat a glug of olive oil in a frying pan over medium heat. Gently sauté the garlic and shallot for 2 minutes. Add the pearl couscous and fry for 2 minutes more. Stir in the lemon zest, parsley and a generous pinch of salt and pepper.
Fold the roasted cauliflower through the pearl couscous and mix everything well.
Place the portobellos on a nice dinner plate and fill them generously with the couscous-cauliflower mixture. Garnish with extra parsley, a few drops of lemon juice and, if desired, some toasted pine nuts.

Cooking mode Prevents your screen from going to sleep

This dish proves that vegetarian cooking doesn't have to be boring. The combination of the tender portobello, the round bite of pearl couscous and the crunchy roasted cauliflower gives you a plate full of texture and flavour. Serve it as is and let everyone taste how good it is.

A dish like this deserves a nice plate. Matte porcelain in a generous size brings out the colours and textures and makes the experience that much more complete. Choose quality that lasts daily and still looks stylish on the table.

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