Mushroom stuffed mushrooms

I love mushrooms so much that I put mushrooms inside of my mushrooms. This filling and meaty main dish has the depth of 4 different mushroom flavors. The portobello filled with crimini, and shitake shroomies doused in truffle oil.
Along side the earthy flavors of multiple mushrooms, these stuffed potobello caps are also made with the following ingredients.
4 Portobello mushrooms, de-gilled and stemmed
2 c vegetable broth
1 c pearled cous cous
1 c of mixed mushrooms (crimini, oyster, and portobello)
1 c sauteed spinach
1/4 c pine nuts - toasted 
1 medium onion - minced 
1 head of roasted garlic in black truffle oil 
a mix of fresh thyme, rosemary, sage and a pinch of parsley
2 tbs black truffle oil 
Sprinkes of shredded vegan cheese (daiya) 

Roast 1 head of garlic, all doused in black truffle oil, in oven for 30 min at 400
Boil 2 cups of veggie broth then add cous cous, simmer and cover for 12-15 min, until done
meanwhile
De-gill portobello mushrooms
Heat 1 tbs of truffle oil in pan and saute onions until soft, add spinach and toasted pine nuts with herbs, eventually add mushrooms and saute until all moisture is cooked off. Add cous cous and roasted garlic, drizzle with additional truffle oil and saute for 3 more minutes. Add salt and pepper.
Spoon the mixture evenly into each of the 4 portobello mushrooms, sprinkle cheese on top.
Bake or grill at 400 for 15 min

This healthy and gourmet dinner took less than 30 minutes to make, and was able to please a dinner party of four with a steamed artichoke appetizer and a side salad.
This recipe will most definitely keep the vampires away with all the antioxidant rich garlic, but you might want to make sure that whomever else attends your dinner party is sure to eat this garlic heavy dish as well, otherwise they may find you to be rather smelly.

Made with love,
Emily