Portobello Mushrooms with Couscous and Cheddar

Cedar-plank grilled portobello caps filled with a sautéed Israeli couscous, kale/spinach and pepper mixture, with optional cheddar, chorizo or bacon.

Ingredients

1		cedar plank (5x11 inch)
1 cup	240 ml	Israeli couscous, cooked to package directions
1 tbsp	15 ml	olive oil
0.25 cup	60 ml	red onions, diced
1		small red pepper, diced
2-3		garlic cloves, diced
1 bunch		kale/spinach, roughly chopped
1 pinch		red pepper flakes
0.5 tbsp	7.5 ml	smoked paprika (sweet)
to taste		salt and pepper
1 tsp	5 ml	dried oregano
optional		chorizo or bacon (optional)
optional		cheddar cheese (optional)
2		medium portobello mushrooms, stems and gills removed

Soak the plank in enough water to cover for at least one hour. Place a weight on top so the plank remains submerged.
Heat a skillet on medium heat and add olive oil.
Add onions and garlic; sauté for 3 minutes, then add peppers and spinach. Season with spices, cooking for a minute or two more.
Add the couscous, mixing well, and cook for a minute.
Remove from heat and set aside.
Grill the planks uncovered over medium heat for 3-5 minutes until they begin to smoke.
Brush the bottom of your mushrooms with olive oil and place them on the grill for just 2 to 3 minutes to get grill marks, caps up. Remove and let them cool completely. If moisture appears, just pat with a paper towel.
Place the mushroom caps on the planks stem side up. Spoon the couscous mixture into the mushroom caps. Cover and grill about 15 minutes or until mushrooms are browned and the stuffing is heated through.
Transfer the planks with mushrooms to a serving platter. Garnish with fresh herbs.