Couscous Stuffed Mushroom Caps Recipes

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COUSCOUS-STUFFED MUSHROOMS



Couscous-Stuffed Mushrooms image

"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.

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 416mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.

COUSCOUS-STUFFED MUSHROOM CAPS



Couscous-Stuffed Mushroom Caps image

Make and share this Couscous-Stuffed Mushroom Caps recipe from Food.com.

Provided by zeldaz51

Categories     Vegetable

Time 50m

Yield 12 mushroom caps, 6 serving(s)

Number Of Ingredients 13

1/4 cup chopped walnuts
2 tablespoons olive oil
2 garlic cloves, minced
3 shallots, chopped
1 1/2 tablespoons tamari
1 cup white wine
12 medium small-capped mushrooms, washed and stems removed
1/2 cup chicken stock (or vegetable stock or purified water)
1/4 cup couscous
salt, pepper
2 tablespoons chopped fresh basil
1 bunch fresh parsley, chopped
1/4 cup grated parmesan cheese

Steps:

  • Preheat the oven to 350 Fahrenheit.
  • Spread the walnuts on a baking sheet and roast them for 5 minutes, just until they turn slightly more brown (this can also be done in a small skillet on top of the stove. Stir them constantly so they don't burn).
  • Set a large saute pan containing the oil over low heat for less than a minute. Drop in the garlic and the shallots. Add the soy sauce, wine, and mushrooms and simmer covered until the mushrooms are tender, about 10 minutes. Use a slotted spoon to shake the mushrooms so the cooking liquid falls back into the pan (reserve the liquid), then place the drained mushrooms, cavity-side-up, in a baking dish.
  • Bring the stock or water to a boil in a separate pot, pour in the couscous, reduce the heat, and simmer covered for two minutes. Remove from heat and let it stand, covered, for 10 minutes, until all the liquid is absorbed. Dump the couscous into the skillet with the reserved mushroom liquid and cook over low heat until all the liquid is absorbed.
  • Lightly season the mushroom caps with salt and pepper. Mix the remaining ingredients, including the nuts, into the cooked couscous. Using a tablespoon, pile a small mound of filling inside the cap of each mushroom. Bake for 10 minutes or until the stuffing is lightly browned on top.

Nutrition Facts : Calories 181.6, Fat 9.4, SaturatedFat 1.8, Cholesterol 4.3, Sodium 359.1, Carbohydrate 12.7, Fiber 1.7, Sugar 1.8, Protein 6.2

COUSCOUS CAPS



Couscous Caps image

Couscous makes a pleasant change from bread crumbs in these savory appetizers-and provides nice texture. -Kendra Doss, Kansas City, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 20 appetizers.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 26 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 49mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

GRILLED COUSCOUS-STUFFED MUSHROOMS



Grilled Couscous-Stuffed Mushrooms image

Bring a little Greek to your grill! Our Grilled Couscous-Stuffed Mushrooms are topped with flavorful feta cheese and tasty Kalamata olives.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 portobello mushrooms, gills removed
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1/2 cup fat-free reduced-sodium chicken broth
3/4 cup chopped seeded tomatoes
2/3 cup ATHENOS Traditional Crumbled Feta Cheese
1/2 cup couscous, uncooked
1/4 cup sliced Kalamata olives
3 Tbsp. chopped fresh oregano

Steps:

  • Heat grill to medium heat.
  • Remove stems from mushrooms; chop stems. Brush both sides of mushroom caps evenly with 1/4 cup dressing.
  • Heat remaining dressing in medium skillet on medium heat. Add chopped stems; cook and stir 6 min. or until tender. Stir in chicken broth; bring to boil. Stir in remaining ingredients; cover. Remove from heat. Let stand 5 min. Fluff with fork.
  • Grill mushrooms, top sides up, 5 min; turn. Top with couscous mixture; grill 5 min. until mushrooms are tender and filling is heated though.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g

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