Print Options

Back to Couscous-Stuffed Mushrooms >

Include these items:

Select reviews >

Taste of Home Logo

Couscous-Stuffed Mushrooms

 Couscous-Stuffed Mushrooms
"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.
6 ServingsPrep: 30 min. Bake: 15 min.


  • 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
  • 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 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

2 of 2

Couscous-Stuffed Mushrooms (continued)

Directions (continued)

  • 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.
Nutritional Facts: One serving (3 stuffed mushrooms) equals 113 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 416 mg sodium, 10 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 fat, 1 vegetable, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.