Goat Cheese Stuffed Portabella w/ Israeli Couscous & Wedge Salad

Prep time: 25 minutes

Cook time: 20 minutes

Serves 2

Ingredients

2 large portabella mushroom caps

1 small log herbed goat cheese

1 small yellow onion

4 small mushrooms (of any variety)

1 medium-size head iceberg lettuce

4 tbsp bleu cheese dressing

2 tbsp bacon bits

1 1/2 tbsp olive oil

3/4 cup Israeli couscous

2 sprigs fresh parsley

2 slices smoked provolone cheese

Salt, pepper, & garlic powder to taste

How-To

1. Preheat oven to 350 fahrenheit.

2. In a medium saucepan, prepare couscous according to package instructions. When finished, cover and set aside.

3. On a medium sized, aluminum foil- lined baking sheet, hollow out portabella caps and coat with a thin layer of olive oil. Set aside.

4. Dice yellow onion and mushrooms into small pieces, and coarsely chop parsley. In a small frying pan, saute onion and mushrooms with a small amount of olive oil until fragrant.

5. In a small-medium mixing bowl, soften goat cheese, and stir in the sauteed onion and mushrooms. Add salt, pepper, and garlic powder to taste.

6. Scoop the goat cheese mixture into both portabella caps and top each with a slice of provolone cheese. Sprinkle chopped parsley on top of each portabella.

7. Bake until provolone on top is lightly browned and melted.

8. While portabellas are cooking, prepare the wedge salad: cut head of lettuce into quarters, and serve one quarter per plate. Top with bleu cheese dressing and bacon bits.

9. When everything is finished cooking, serve immediately.

Enjoy!