makes 2 servings
Preheat oven to 350 degrees F.
Wash Portabella mushrooms, remove steams, and clean out gills.
Put coucous in bowl and add 1 cup of water. Let it sit for 10 minutes.
Meanwhile, bake the Portabella mushrooms for 5-10 minutes to soften them up. If they’re already soft, then you can skip this step.
While couscous and mushrooms are cooking, heat olive oil in a skillet over medium heat.
Add carrots, cook for 3 minutes. Then add onion and cook for 5 more minutes.
Stir in spinach and beans, heat through by cooking 1-2 more minutes.
Remove the mixture from heat, add in couscous and chili powder.
By this time the mushrooms will have had their time to cook. Spoon mixture onto mushroom tops, then top it off with the mozzarella cheese.
Bake the mushrooms for 15 minutes or until cheese is fully melted.
Serve and enjoy!!
I will admit that this was the BEST new recipe that we’ve tried in a long time. The mushrooms are delicious and when you add all of the “toppings” it really creates for a filling meal!
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