Couscous Caps Recipe
Couscous Caps Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Couscous makes a pleasant change from bread crumbs in these savory appetizers—and provides nice texture. —Kendra Doss, Kansas City, Missouri
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

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

Nutritional Facts

1 stuffed mushroom: 26 calories, 1g fat (0 saturated fat), 1mg cholesterol, 49mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Couscous Caps in Healthy Cooking October/November 2011, p63

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCouscous Caps

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
JBoomsma User ID: 5553624 192416
Reviewed Aug. 6, 2013

"I love mushrooms and stuffed ones are even better. I made these for a group of friends one night and they all raved about how good they were. I switched it up the next time and instead of couscous used quinoa which was great as well."

Loading Image