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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
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

Printed from tasteofhome.com Oct 13, 2008

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Couscous-Stuffed Mushrooms cont.

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. baking pan coated with cooking spray. Bake at 350° for 15-20
minutes or until stuffing is lightly browned.

Yield: 6 servings.