Couscous-Stuffed Portobello Mushroom Caps with Mozzarella

With the plump, meatiness that portobello mushrooms provide, you wont miss the meat in this vegetarian dish.


Portobello mushroom 8 (((with caps that are arounf 5 inches in diameter)))
Chopped scallion 3/4 Cup (12 tbs) (((both green and white parts removed)))
Chopped black olives 2 Tablespoon
Chopped plum tomatoes 1 1/2 Cup (24 tbs) (((about 3 tomatoes)))
Dried couscous 3/4 Cup (12 tbs)
Ground black pepper 1/4 Teaspoon
Canola oil 1 1/2 Tablespoon
Balsamic vinegar 1 Tablespoon
Boiling water 1 1/4 Cup (20 tbs)
Shredded fat free mozzarella cheese 3 Ounce


Please watch the video for directions!

Recipe Summary

Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4