Couscous-Stuffed Mushrooms 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 Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Couscous-Stuffed Mushrooms cont. 2 tablespoons chopped walnuts, toasted 1/4 teaspoon salt 1/8 teaspoon pepper 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. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

Couscous-Stuffed Mushrooms 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. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until stuffing is lightly browned. Yield: 6 servings. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008