Stuffed Portobello Mushrooms with Herbed Couscous & Feta

Ingredients

Quantities are for 4 servings.

• 5 each (large) Portobello mushroom caps, stems removed
• 1 cup Couscous
• 1 each Lemon (juice and zest)
• 1/2 pint Cherry tomatoes, halved
• 1 clove Garlic
• 1 tbsp Fresh parsley, chopped
• 4 oz Feta cheese, crumbled
• 1 tbsp Olive oil

Instructions

1. Heat the oven to 375°F. Brush the mushroom caps with the olive oil and bake for 10 minutes.
2. Meanwhile, pour 1.25 cups boiling water over the couscous, cover, and let steam 5 minutes.
3. Fluff the couscous and stir in the lemon zest, lemon juice, parsley, garlic, and cherry tomatoes.
4. Stuff the couscous mixture into the mushroom caps and top with the feta.
5. Return to the oven for 5-7 minutes to warm through before serving.