Stuffed Portobello Mushrooms

Ingredients

• 5 large portobello mushroom caps (about 1 pound)
• Cooking spray
• 1 1/4 cups fat-free, less-sodium chicken broth
• 2/3 cup uncooked couscous
• 2 tablespoons extra virgin olive oil, divided
• 1 large garlic clove, finely chopped
• 1 (6-ounce) package fresh baby spinach
• 1/2 teaspoon dried oregano, divided
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3/4 cup rinsed and drained canned chickpeas (garbanzo beans)
• 1 (3 1/2-ounce) package crumbled reduced-fat feta cheese
• 1 large tomato, cut into 5 slices
• 1/2 cup dry breadcrumbs

Preparation

1. Preheat oven to 500°.
2. . Lightly coat both sides of mushroom caps with cooking spray; place mushrooms, gills down, on a foil lined baking sheet. Bake at 500° for 6 minutes; turn caps over, and bake an additional 4 minutes.
3. . Preheat broiler.
4. . Bring broth to a boil in a small saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; set aside
5. . Heat 1 tablespoon oil in a large skillet over medium heat. Add garlic; sauté 1 minute. Increase heat to medium-high. Add spinach, 1/4 teaspoon oregano, salt, and pepper; sauté 3 minutes or until spinach wilts. Remove from heat; cover and let stand 2 minutes. Stir in cooked couscous, chickpeas, and feta cheese. Spoon about 1/2 cup mixture into each mushroom cap, pressing gently; top each mushroom with a tomato slice. Broil 6 minutes or until thoroughly heated.
6. . Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon oregano, and breadcrumbs, and toss well. Sprinkle breadcrumb mixture evenly over tomato slices. Broil 1 minute.