Bring a little Greek to your grill! Our Grilled Couscous-Stuffed Mushrooms are topped with flavorful feta cheese and tasty Kalamata olives.
What You Need
Original recipe yields 4 servings
4 portobello mushroom s, gills removed
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1/2 cup fat-free reduced-sodium chicken broth
3/4 cup chopped seeded tomatoes
2/3 cup ATHENOS Traditional Crumbled Feta Cheese
1/2 cup couscous, uncooked
1/4 cup sliced Kalamata olives
3 Tbsp. chopped fresh oregano
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Let's Make It
Heat grill to medium heat.
Remove stems from mushrooms; chop stems. Brush both sides of mushroom caps evenly with 1/4 cup dressing.
Heat remaining dressing in medium skillet on medium heat. Add chopped stems; cook and stir 6 min. or until tender. Stir in chicken broth; bring to boil. Stir in remaining ingredients; cover. Remove from heat. Let stand 5 min. Fluff with fork.
Grill mushrooms, top sides up, 5 min; turn. Top with couscous mixture; grill 5 min. until mushrooms are tender and filling is heated though.
Prepare using ATHENOS Reduced Fat Crumbled Feta Cheese.
Substitute water for the chicken broth.
Serve these delicious mushrooms as a meatless main dish or a side dish with grilled meat, poultry or fish.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.