Portobello Stacks with Chevre & Tomato


Operation "Eat Healthy" has officially begun in our household.  Let's see how long this one lasts...
In an effort to redefine how we eat, I decided to try this recipe for portobello stacks that I found on my sister-in-law's blog, The Future Dr. B-S.  This meal was as delicious as it was pretty!  It was rainy, so we cooked our mushrooms in the oven instead of the grill, so I've included my cooking variations below.  For the original recipe, follow the link.  Right after I took the picture, however, this dish turned from pretty stacked mushroom to mushroom sandwich with a side of couscous.  Either way, I'd make this again!

2 Portobello Mushrooms, de-stemmed and cleaned
Olive Oil
Balsamic Vinegar
Garlic Salt
2 slices Tomato
2 slices Chevre Cheese
Bread Crumbs, optional
2 handfuls Arugula
1 cup Israeli Couscous

In a bowl, whisk together the olive oil, vinegar, and garlic salt.  Add the mushrooms and toss to coat.  Cover the bowl with tin foil and marinade in the fridge for at least 8 hours, or over night.  On a baking sheet covered in foil, cook the mushrooms, cap side up, at 400 degrees for about 20 minutes.  Take the mushrooms out, place the cheese in the center of the cap, cover with a slice of tomato, and sprinkle with bread crumbs.  Return the mushrooms to the oven and cook for an additional 10-15 minutes.  We broiled ours for the last few minutes.  Meanwhile, cook the couscous according to package instructions.  Serve the mushrooms over a bed of arugula and couscous (or on a bun, like we ended up doing)!