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Couscous-Stuffed Mushrooms Recipe
Couscous-Stuffed Mushrooms Recipe photo by Taste of Home
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Couscous-Stuffed Mushrooms Recipe

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"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.
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 6 servings

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

Nutritional Facts

3 each: 113 calories, 5g fat (1g saturated fat), 4mg cholesterol, 416mg sodium, 10g carbohydrate (0g sugars, 2g fiber), 5g protein

Directions

  1. 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 minute. 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.
  2. 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.
  3. 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.
Originally published as Couscous-Stuffed Mushrooms in Light & Tasty October/November 2002, p42

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Couscous-Stuffed Mushrooms

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(5)
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MY REVIEW
AunteB
Reviewed May. 9, 2011

"Oh my! These are amazing!! I skipped the walnuts and I didnt have any parsley but they turned out great!!"

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