Couscous-Stuffed Mushrooms Recipe

5 1 5
Couscous-Stuffed Mushrooms Recipe
Couscous-Stuffed Mushrooms Recipe photo by Taste of Home
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Couscous-Stuffed Mushrooms Recipe

Read Reviews
5 1 5
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

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

Directions

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.
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 11x7-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

Nutritional Facts

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

  • 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
  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 11x7-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

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AunteB User ID: 5980617 86171
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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