Couscous Stuffed Mushrooms

Makes 4 servings (4 each)

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16 baby bells mushrooms with stems removed

1 1/2 cups cooked whole wheat couscous 

2 cups raw or frozen spinach

1 cup of marinated artichoke hearts

1 red pepper (optional)

1 small red onion minced

1 large garlic clove, mined

Juice of 2 of lemons or 1/4 cup of lemon juice

1 Tbsp Dijon mustard

2 Tbsp olive oil

1/2 cup minced fresh parsley or 1/4 cup of parsley paste

1 pinch salt

1 Tbsp pepper

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Preheat oven on 350 degrees. Lightly coat the bottom of a rimmed, large cooking dish with olive oil. 

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1. Destem mushrooms by pulling stems out, reserve stems for the filling

2. Place mushrooms top down in baking dish

3. Mince onion and add to medium-high heat non-stick pan, cook for 2-3 minutes then add garlic (red pepper- optional) and spinach to pan 

4. Chop artichoke hearts and add to pan

5. Cook couscous according to box directions (so easy!)

6. In a small bowl mix lemon juice, Dijon mustard and olive oil and mix well to create dressing 

7. Add couscous to pan and then top with parsley and dressing, mix well and remove from heat

8. Use filling to stuff mushrooms

9. Cook for 15-20 minutes on 350 or until mushrooms are soft and tops start to brown 

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Serve as a side dish or topping mixed greens and other vegetables of choice