1/2 C. yellow onion, finely chopped
1/8 tsp. dried thyme
3 C. fresh spinach, chopped
1/2 tsp. crushed garlic
1/2 C. cooked whole wheat couscous
1/4 C. grated Parmesan cheese
2 Tbsp. sun-dried tomatoes, chopped
4 med-large portobello mushrooms
1. Heat oven to 450 F. In large skillet coated with olive-oil flavored cooking spray over medium heat. Cook onions and thyme until onions are tender. If skillet becomes dry add a little water.
2. Add spinach and garlic; cook for 1 minute or until wilted. Remove from heat; stir in cooked couscous, Parmesan cheese, and sun-dried tomatoes.
3. Mound mixture into mushrooms. Lightly coat with cooking spray and bake for 15 minutes.