Spinach-Stuffed Portobellos with Tomato Couscous

Heat the oven to 425°F. Wash your hands with soap and water before beginning. Briefly rinse the mushrooms under running water and dry thoroughly. Rinse the spinach unless labeled prewashed, removing any damaged leaves. Remove the mushroom stems and gently scrape out the dark gills with a spoon to make room for the filling. Mince the garlic and drain the tomatoes, measuring 1 1/2 cups after draining.

Rub the mushroom caps all over with 1 tablespoon olive oil and season with 1/4 teaspoon salt. Arrange them hollow-side down on the baking sheet. Bake for 12 minutes, until beginning to soften and release liquid.

Meanwhile, heat 1 tablespoon olive oil in the skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds, stirring. Add the spinach in batches and cook for 3–5 minutes, stirring until completely wilted. Transfer to the strainer and let cool until comfortable to handle.

Gather the spinach in the clean kitchen towel and squeeze firmly to remove as much moisture as possible. Chop it finely, then combine it in the medium bowl with the ricotta, Parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper.

In the small bowl, stir the breadcrumbs with their allotted 1 tablespoon olive oil until evenly moistened. Divide the topping evenly among all four mushrooms, pressing very lightly so it adheres. Bake for 20–23 minutes, until the mushrooms are tender, the filling is hot throughout and the crumbs are crisp and golden.

When the stuffed mushrooms have about 12 minutes left to bake, heat the remaining 1 tablespoon olive oil in the saucepan over medium heat. Add the remaining minced garlic clove and cook for 30 seconds. Stir in the drained tomatoes, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Cook for 3 minutes, stirring occasionally.

Add the 1 1/4 cups water to the tomatoes and bring to a full boil. Stir in the dry couscous, cover tightly and immediately remove from the heat. Let stand for 5 minutes without lifting the lid, then fluff gently with a fork. Keep covered until the mushrooms are ready.