Couscous Caps Recipe

Couscous Caps Recipe photo by Taste of Home

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Couscous makes a pleasant change from bread crumbs in these savory appetizers—and provides nice texture. —Kendra Doss, Kansas City, Missouri

This recipe is:

Healthy

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Couscous Caps Recipe

Prep: 30 min. Bake: 10 min.

Yield: 20 Servings

30 10 40

Ingredients

20 large fresh mushrooms
4 green onions, chopped
1 cup reduced-sodium chicken broth, divided
1/3 cup uncooked whole wheat couscous
1/4 cup grated Parmesan cheese, divided
4 teaspoons reduced-fat mayonnaise
1 teaspoon dried basil
1/2 teaspoon dried tarragon
1/2 teaspoon paprika

Directions

Remove stems from mushrooms and finely chop stems; set caps aside. In a large nonstick skillet coated with cooking spray, saute onions and chopped mushrooms until crisp-tender. Add 1/2 cup broth; cook and stir until liquid is evaporated and vegetables are tender, about 10 minutes.
Meanwhile, in a small saucepan, bring remaining broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. Fluff with a fork. Add to onion mixture. Stir in 2 tablespoons cheese, mayonnaise, basil and tarragon. Stuff into mushroom caps.
Place on a foil-lined baking sheet. Sprinkle with remaining cheese. Bake at 375° for 10-15 minutes or until mushrooms are tender. Just before serving, sprinkle with paprika. Yield: 20 appetizers.

Nutritional Facts 1 stuffed mushroom equals 26 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 49 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Couscous Caps in Healthy Cooking October/November 2011, p63

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.