Recipe: Couscous Stuffed Portobellos

This is from Weight Watchers magazine
1 x 6 oz. package fat free couscous with wild mushrooms (like Marrakesh
Express)
1 1/2 cups water
3/4 cup finely chopped red bell pepper
1 cup chopped arugula
3/4 cup (3 oz.) preshredded fresh Parmesan cheese, divided
1/2 cup (2 oz.) crumbled feta cheese
1 tbsp. balsamic vinegar
1 tsp. olive oil
1/4 tsp. pepper
4 large portobello mushrooms (about 1 lb.)
Preheat oven to 350 degrees F.
Combine seasoning packet from couscous and water in a saucepan; bring to a
boil. Gradually stir in couscous and bell pepper. Remove from ehat; cover and
let stand 7 min. Fluff with a fork; stir in arugula, 1/2 cup Parmesan cheese
and feta cheese. Set aside.
Combine vinegar, oil and pepper; brush over mushroom caps. Top each cap with 1
cup couscous mixture, pressing firmly to pack. Place stuffed caps in a shallow
roasting pan; add water to pan to depth of 1/4 inch. Bake at 350 degrees for 20
min. Sprinkle with remaining Parmesan cheese; bake 10 min. or until cheese
melts.
Yields 4 servings.
310 cals. and 10.3 g fat per serving.