a thursday night dinner

Portobello mushrooms are a great 'base' for food. Substituting for bread, they are often used for veggie burgers or even a pizza base. They're low in calories as well.

It's not just a dish for vegetarians or women; men like them too. While scoffing this down, my husband commented, "They're big." When asked to elaborate, he said, "They remind me of an English breakfast."

Well, perhaps an English breakfast without the bacon, sausage, egg and baked beans. But I'll take it.

Juicy and earthy, and topped with a light spring goat's cheese, this recipe made an excellent weeknight meal and serving sizes can easily be doubled, tripled, quadrupled by increasing the number of mushrooms. I was happy with one large mushroom, but for those not watching calories, two may be preferred.

baked portobello mushrooms topped with couscous, harissa, tomatoes and goats cheese with salad
(serves 2)
2 large mushrooms (approximately 150 g each)
20 sprays Fry Light olive oil
2 tbsp harissa (red pesto can be substituted for those who don't like this spicy paste)
100 g couscous
1/2 large beef tomato, sliced
75 g mild French goats cheese
for the salad:
hearty helpings of salad (a peppery spinach, rocket and watercress salad worked well)
1/2 large beef tomato, chopped
juice of a lemon
1 small avocado, diced
oregano

Preheat the oven to 200 C. Measure out the couscous and pour approximately 200 ml boiling water over. Cover, and allow to sit for approximately 15 minutes.

Line a baking tray with foil and spray approximately 5 sprays of olive oil. Wipe the mushrooms with a towel and remove the stem. Pierce the mushrooms with a fork and spray with the Fry Light oil. Add salt and pepper to taste. Smear a tablespoon of harissa onto the inside of the mushroom

When the couscous is ready, form half into a burger shape and press into the inside of the mushroom. Use the other half for the other mushroom.

Slice two thick slices of tomato and layer onto the mushrooms. Season again with salt and pepper. Top the mushrooms with half of the goats cheese each. Place in the middle of the oven for 15-20 minutes.

While the mushrooms are cooking, wash the salad leaves and arrange on two places. Chop the rest of the tomato as well as the avocado and mix with the lemon juice. Add salt, pepper and oregano. Allow to sit until the mushrooms are done.

When the mushrooms are finished baking, remove from the oven and place on top of the salad leaves. Garnish with the tomato-avocado mix.

calories per serving: 481