Stuffed Portobello Mushroom

4 portobello mushrooms
1 cup Israeli couscous
1/2 chopped onion
3 chopped garlic cloves
1 cup of roughly chopped Brussels sprouts
Apple cider vinegar
Braggs amino acids
1 Tbsp Grape seed oil
Seasoning of choice
Feta cheese

Preheat oven to 375.

Cook Israeli couscous as instructed on package.

While the couscous is cooking, saute onions and garlic in grape seed oil. When the onions are almost soft, add apple cider vinegar, braggs amino acids, desired seasonings, and Brussels sprouts. Let the Brussels sprouts cook for just a few minutes, you want them to stay crispy.

Remove vegetables from heat and add cooked couscous so they can absorb some of the flavor.

Wipe mushrooms with a wet paper towel, cut off stems, and scrape brown gills out of caps. Place mushrooms on oiled baking sheet, gill-side up. Fill mushroom caps with couscous mixture and sprinkle with feta cheese. Bake for 20-30 minutes.