Portobello Mushroom & Spring Vegetable Pastillas
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 6
Ingredients
- 3/4 cup
- couscous
- 175 mL
- 3 tbsp
- olive oil, divided
- 45 mL
- 4
- portobello mushrooms, diced
- 1/2 bunch
- asparagus, about 10 stalks, trimmed and chopped
- 1 tbsp
- Sensations by Compliments Roasted Garlic Paste
- 15 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1/3 cup
- chopped sundried tomatoes (reserve 1 tbsp/15 mL for garnish)
- 75 mL
- 1/3 cup
- crumbled feta cheese (reserve 1 tbsp/15 mL for garnish)
- 75 mL
- 1/3 cup
- thinly sliced green onions (reserve 1 tbsp/15 mL for garnish)
- 75 mL
- 6 sheets
- phyllo pastry
Directions
Step 1
Place couscous in a small bowl; add enough boiling water to cover. Tightly cover bowl; set aside. Meanwhile, heat 1 tbsp (15 mL) of the oil in a large skillet over medium-high heat. Sauté mushrooms, stirring occasionally, until golden, 5 to 7 min. Add asparagus, garlic paste, salt and pepper; cook until asparagus is tender-crisp, about 3 min. Remove from heat; stir in sundried tomatoes, feta cheese and green onions.
Step 2
Preheat oven to 350˚F (180˚C). Using a fork, gently fluff couscous. Add couscous to mushroom mixture; stir to blend evenly. Lay phyllo sheets on clean work surface and brush lightly with some of the oil. Spoon one-sixth of filling along 1 short end of each phyllo sheet, leaving 1-inch (2.5 cm) border. Fold border over filling; fold in long sides about 1 inch (2.5 cm) to seal in filling; and then roll up like a cigar. Repeat with each sheet.
Step 3
Place rolls on parchment paper–lined baking sheet, seam side down. Lightly brush with remaining oil; bake until golden and crisp, about 25 min. Let cool slightly; garnish with reserved sundried tomatoes, feta cheese and green onions.
Tips
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Nutritional Facts
- Nutrition Description:
- 1 pastilla
- Calories:
- 280
- Fat:
- 11 g
- Saturated Fat:
- 2 g
- Carbs:
- 38 g
- Fibre:
- 4 g
- Cholesterol:
- 5 mg
- Protein:
- 8 g
- Sodium:
- 420 mg