Grilled Couscous Stuffed Mushrooms Recipes

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

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

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.

GRILLED VEGETABLE COUSCOUS

Grilled Vegetable Couscous image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 small leek (halved lengthwise, dark green top discarded) and 8 ounces torn oyster mushrooms with olive oil; season with salt and pepper. Grill over medium-high heat, flipping, until charred, 6 to 8 minutes. Slice the leeks and the mushrooms. Cook 1 cup couscous as the label directs; fluff with a fork. Stir in the grilled vegetables and 1/4 cup chopped parsley. Top with toasted sliced almonds.

GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)

Grilled Stuffed Portabella Mushrooms (Vegetarian) image

Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are very good I have made them many times in the past :)

Provided by Kittencalrecipezazz

Categories Vegetable

Time 28m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

8 large portabella mushrooms, stems removed (about 8x3-inch round)
8 small firm plum tomatoes (sliced into thin slices)
2 tablespoons olive oil (or to taste)
salt and pepper
1/3 cup grated parmesan cheese or 1/3 cup finely grated mozzarella cheese
1 (14 ounce) jar artichoke hearts (drained, tough leaves removed then coarsely chopped)
1/2 cup cream cheese, room temperature
1/4 cup sour cream
2 tablespoons grated parmesan cheese
2 tablespoons lemon juice
1 tablespoon minced fresh garlic
2 tablespoons fresh basil or 2 tablespoons fresh oregano
1 large green onion (very finely chopped)
hot sauce, to taste
seasoned salt & freshly ground black pepper

Steps:

In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
Cover and chill until ready to use if not using right away.
Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
Sprinkle with tops of the caps lightly with salt and pepper.
Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.

Nutrition Facts : Calories 176.2, Fat 11.9, SaturatedFat 5.1, Cholesterol 24.4, Sodium 176.3, Carbohydrate 13.5, Fiber 6.2, Sugar 5.2, Protein 7

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