COUSCOUS CAPS
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
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.
COUSCOUS-STUFFED MUSHROOM CAPS
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
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
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