Couscous-Stuffed Mushrooms
Light & Tasty
"Because so many people are watching their weight nowadays, I came up with these light bites that everyone enjoys," writes Lee Bremson of Kansas City, Missouri.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. Bake: 15 min.
Ingredients:
- 18 medium fresh mushrooms
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 cup dry white wine or chicken broth
- 2 tablespoons reduced-sodium soy sauce
- FILLING:
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup uncooked couscous
- 1/3 cup minced fresh parsley
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- 1/4 cup grated Romano cheese
- 1 egg white, lightly beaten
- 2 tablespoons chopped walnuts, toasted
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions:
Remove mushroom stems; discard or save for another use. Set caps aside. In a large nonstick skillet, saute onions and garlic in oil for 1 minutes. Stir in wine or broth and soy sauce; add mushroom caps. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender. Remove mushrooms with a slotted spoon, reserving liquid in skillet. Place mushrooms stem side down on paper towels.
In a large saucepan, bring broth to a boil. Stir in couscous. Remove from he heat; cover and let stand for 5 minutes. Fluff with fork; add to reserved mushroom liquid. Cover and cook on low until liquid is absorbed, about 5 minutes. Add the next five ingredients and toss gently.
Sprinkle inside of mushroom caps with salt and pepper. Stuff with couscous mixture. Place in an 11-in. x 7-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until stuffing is lightly browned. Yield: 6 servings.