Couscous-filled Mushrooms - Vegan

I love mushrooms! I still think the underside of big mushrooms are rather creepy... you know the massive dark brown layers... Anyway, this recipe is so easy to make, yet has a gourmet feel to it.

What goes in your body (4vegan):

• 2/3 cup couscous
• 2/3 boiling water
• 1/2 tbsp "butter" or margarine
• 2 tsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1tsp garam masala
• Pinch of cayenne pepper
• 8 large mushrooms, such as portobello

You are going to:

1. Preheat oven for 400°F.
2. In a large bowl, add couscous, pour over boiling water, cover and set aside for 5 minutes or until water is absorbed. Add "butter" and toss gently with a fork.
3. Heat oil in a large skillet over a medium heat, add onion and garlic and cook, stirring, for 3 minutes or until onion is soft. Add garam masala and cayenne pepper and cook for one more minute.
4. Add onion mixture to couscous and toss to combine.
5. Remove stalks from mushrooms and fill with couscous mixture.
6. Bake them on a lightly greased cookie sheet for 10-15 minutes or until mushrooms are tender.
7. Serve with fresh greens or roasted vegetables.

Secrets from the chef:

• If it is an outdoor grilling season, you can cook them on a grill as well.
• For your non-vegan friends, you can top them with crumbled feta cheese prior to cooking.

Bon appétit!