Spinach and feta stuffed portobello mushrooms

I've been wanting to make stuffed mushrooms ever since I ruined a recipe a couple years back. Tonight for dinner I made stuffed shrooms and a quinoa spaghetti w. sauteed asparagus, fresh basil  and spinach.

Ingredients

2 portobello mushroom caps

watercress, chopped

spinach, chopped

feta cheese

1/2 orange bell pepper (any color bell pepper will do), chopped

green onion, chopped

1 cup whole wheat bread crumbs

1/2 cup cooked couscous

1 egg white

Directions

1. Scoop out the brown gills of the two mushrooms. Sauté the brown gills in a drizzle of olive oil, with the bell pepper, spinach, watercress and green onion. Cook for about 3-4 minutes, adding salt, garlic salt + pepper.

2. In a large bowl, mix the sauteed veggies with the feta cheese, couscous, bread crumbs and egg white. 

3. Set oven to broil. Spray the baking sheet with cooking spray and place both mushroom caps on baking sheet. Take the stuffing mix and stuff the mushroom caps. 

4. Broil for about 10 minutes then leave in at oven at 350 degrees for another 5 minutes.

5. Serve with any side you choose!

Happy cooking!
-Kat