Monday - Friday 10am-8pm




Easy Couscous Stuffed Portobello Mushrooms

This is such a tasty, quick and easy recipe. Both the mushrooms and couscous provide a great source of plant based protein and they are packed with delicious ingredients. They can be enjoyed by everyone being naturally gluten free, dairy free, vegan and vegetarian friendly.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 5 Servings


  • 5 Portobello mushrooms
  • ½ Cup Couscous
  • 1 Tbsp Extra virgin olive oil/rapeseed oil
  • 1 Tsp Sweet paprika
  • 1 Tsp Cumin
  • Rind of one lemon
  • ½ Cup Vegetable stock
  • 1 Tbsp Nutritional yeast
  • 1 Tbsp Fresh lemon juice
  • 1 Tbsp Dried parsley
  • 2 Tbsp Chopped mint
  • Salt & pepper to season


  • Preheat the oven to 180∞Celcius and line a baking tray with tinfoil
  • Gently clean the mushrooms, remove the stalks, dry with a paper towel & season with salt & pepper.
  • To a large bowl add the couscous, oil, cumin, paprika, lemon juice and stir
  • Add the boiled vegetable stock and set aside for 6-8 minutes until the fluid has been absorbed
  • Add the tomato, parsley, lemon rind, mint and stir gently with a fork.
  • Pack the couscous into the mushrooms and cook for 15-20 minutes or until the mushrooms have slightly browned, enjoy 
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Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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