Couscous-Stuffed Mushrooms
TOTAL TIME: Prep: 30 min. Bake: 15 min.
YIELD: 6 servings.
"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.
Ingredients
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18 medium fresh mushrooms
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3 green onions, chopped
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2 garlic cloves, minced
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1 tablespoon olive oil
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1 cup dry white wine or chicken broth
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2 tablespoons reduced-sodium soy sauce
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FILLING:
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1/2 cup reduced-sodium chicken broth
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1/4 cup uncooked couscous
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1/3 cup minced fresh parsley
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2 tablespoons chopped fresh basil or 2 teaspoons dried basil
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1/4 cup grated Romano cheese
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1 egg white, lightly beaten
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2 tablespoons chopped walnuts, toasted
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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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.
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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.
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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.
Nutrition Facts
3 each: 113 calories, 5g fat (1g saturated fat), 4mg cholesterol, 416mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 5g protein.
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