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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Couscous makes a pleasant change from bread crumbs in these savory appetizersâand provides nice texture. âKendra Doss, Kansas City, Missouri Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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. Yield: 20 appetizers.
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