Couscous-Stuffed Portobello Mushroom Caps with Mozzarella
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Ingredients

  • 8 portobello mushrooms (with caps that are around 5 inches in diameter)
  • 3/4 cup chopped scallions (both green and white parts removed)
  • 2 Tbsp chopped black olives
  • 1 1/2 cups chopped plum tomatoes (about 3 plum tomatoes)
  • 3/4 cup dried couscous
  • 1/4 teaspoon ground black pepper
  • 1 1/2 Tbsp canola oil
  • 1 Tbsp balsamic vinegar
  • 1 1/4 cups boiling water
  • 3 oz shredded, fat-free mozzarella

Instructions

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