Portobello Mushrooms with Couscous & Kale || Jamur Panggang

G'day Friends,

Have you had lunch yet? Still preparing? Still thinking what to have?

How about trying these stuffed portobello mushrooms of mine.

Simple but so good. I know I said that a lot on my own foods 🤣 I live with very picky eaters, I kid you not. My boys are the harshest judges out there, even Gordon Ramsey can't hold a candle next to mine, seriously. You know what kids are like, honest little punks. So when they eat with no complaints, I know I did good 😁

Just like these mushrooms.

My oldest can even finish two of them, and if you know portobello mushroom, you know it can get soooo big in size.

Filling/Topping

• 1 cup couscous
• 1 1/4 c water
• 2 tbsp vegan margarine
• 1 ziplock bag frozen kale (overnight freezing, you can use fresh obviously), chopped (frozen is easier to chop), wash and drain
• Hungarian Vegeta seasoning (or vegetable seasoning powder, if not just salt and pepper)
• 1/4 of onion, thinly sliced
• 1 heaping tsp minced garlic (ready to use)
• 2 green onion (the purple scallion is best IMO), thinly sliced
• 2 tbsp olive oil
• 1 bird eye chili, sliced

How To

• Bring water to boil, stir in margarine, then stir in couscous. Cover pot, take off from heat and let stand for 5 mins, stir

• Heat oil, saute onion garlic scallion and chili until soften
• Stir in kale and cook til soften on medium-low heat

• Stir in couscous and season

Stuffed Mushrooms

• 6 portobello mushrooms, skinned and stems removed, wash and pat dry
• 6 aluminum foil rings

How To

• Skin mushrooms and cut off a little bit of the stems

• Preheat oven 400 F
• Make aluminum foil rings just by shaping aluminum foil into donut shape
• Fill mushroom with filling and place them on aluminum rings

• Bake until mushroom soften, for 15-20 minutes
• Meanwhile, make caramelized onion (of an onion and vegan margarine, fry on medium heat)

• Serve immediately and top with caramelized onion

See, simple, but good 😉

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Find me on Discord, being friendly on #teamcanada, #teamaustralia, #thealliance, and helping new comers on #indonesia

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Hai teman!

Adakah jamur portobello di Indonesia? Jamur ini bisa lebar sekali, dan juga berat. Waktu di Indonesia, aku ga pernah lihat, taunya hanya jamur kancing dan kancing, yang biasanya keluargaku masak untuk sop. Hmmm jadi pingin bikin sop 🤣

Hari ini aku mau berbagi resep jamur portobello yang kupanggang dan kuberi maftoul (couscous).

Yuk ditengok resepnya kalau mau nyoba incip2 😊

Bahan Isi

• 1 gelas maftoul
• 1 1/4 gelas air
• 2 sdm margarin
• 1/4 bawang Bombay, iris tipis/cacah
• daun sayur kale, secukupnya - ini sekarang katanya di Indonesia sudah mulai banyak, kalau tidak ada, bisa diganti sayur lainnya yak, potong-potong

• 2 batang daun bawang, iris
• 1 sdt bawang putih yang sudah dihaluskan
• bumbu Royco secukupnya
• 2 sdm minyak zaitun
• 1 cabai rawit merah, potong2

Cara Membuat

• Didihkan air, beri margarin, masukkan maftoul, aduk sebentar, angkat dari kompor, tutup panci dan diamkan 5 menit.
• Panaskan minyak zaitun, tumis bawang Bombay, bawang putih, serta potongan cabai. Masukkan daun bawang, daun kale, masak hingga layu.
• Masukkan maftoul, beri Royco, angkat

Jamur Panggang

• Bersihkan jamur dari kulit, tata di loyang datar
• Beri maftoul masak
• Panggang selama 15-20 menit dalam oven 400 F yang sudah dipanaskan terlebih dahulu
• Sementara itu buat taburan, yaitu bawang Bombay yang di goreng diatas margarine
• Keluarkan jamur, beri taburan, sajikan segera

Selamat makan Indonesia ❤️

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Aktif membantu di channel #indonesia di MSP PAL Discord

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Thanks For Looking!

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