Spinach, Gorgonzola & Couscous Stuffed Mushrooms

Marla's Spinach, Gorgonzola & Couscous Stuffed Mushrooms

1 tablespoon olive oil
1 teaspoon minced garlic
1/4 cup chopped red onion
1 6 oz. bag of baby spinach
1 cup cooked couscous
1 egg, beaten
2 oz. Gorgonzola
2 portabella mushrooms

Sauté olive oil, garlic, and red onion together. Once soft, add spinach until cooked. In a separate bowl, beat egg. Add spinach mixture and couscous to egg. Mix together. Fold Gorgonzola into mixture, reserving some for the top of the mushrooms. Spoon mixture into portabella mushrooms and top with remaining Gorgonzola. Bake in a 350 degree oven for 25 minutes.

Marla notes: 9 Points + each. From the picture(s), you can tell these are monstrous – if you want a lower point dish, fill 4 mushrooms instead of 2 for 5 Points + a piece.