MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Portobello Mushrooms with Couscous and Greens
Categories: Cooking liv, Import
Yield: 1 Servings

4 Portobello mushrooms; whole
4 tb Balsamic vinegar
Vegetable oil spray
1/2 c Low-sodium vegetable broth
1/2 c Water
1/4 ts Turmeric
2/3 c Couscous
1/4 c Dried cranberries
1/2 ts Grated lemon rind
1/4 ts Salt
1 ts Olive oil
2 Cloves garlic
6 oz Fresh collard greens or
-kale; or 8 ounces fresh
-spinach, chopped (about 4
-cups)
2 tb Water
1 tb Light margarine
1/2 Red bell pepper; finely
-chopped

In the top of each mushroom, cut 4 slits, each 2 to 3 inches long and
about 1/2-inch deep. Remove stems. Place mushrooms, top side up, in a
shallow casserole dish. 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 container
with plastic wrap and set aside. (Will keep in refrigerator for up to
1 hour.)

Combine vegetable broth, water, and turmeric in a medium saucepan.
Bring to a boil over high heat, 2 to 3 minutes. Stir in the couscous,
cranberries, lemon rind, and salt. Remove the pan from heat and let
stand, covered, for at least 5 minutes, or until time to serve.

Meanwhile, heat a medium saucepan over medium heat. Add oil and swirl
to coat bottom of pan. When oil is hot, add garlic. Cook for 1
minute. Add the collard greens and 2 tablespoons water. Cook,
covered, for 2 to 3 minutes, or until greens are 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 hot coals (or medium-high heat if using
gas, electric, propane, or stove-top grill) for 2 to 3 minutes on
each side. Place mushrooms stem side up on serving plates. Spoon
couscous on top of each mushroom. Spoon greens on top of couscous.
Sprinkle with bell pepper. Serve warm.

Yield: 4 servings

Notes: Recipe courtesy of Carol Ritchie, "American Heart Association
Low-Fat, Low-Cholesterol Cookbook"

Recipe by: Cooking Live Show #CL9077

Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

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