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Couscous Caps

 Couscous Caps
Couscous makes a pleasant change from bread crumbs in these savory appetizers—and provides nice texture. —Kendra Doss, Kansas City, Missouri
20 ServingsPrep: 30 min. Bake: 10 min.


  • 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


  • 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.

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Couscous Caps (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.