Couscous-Stuffed Mushrooms |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
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:
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 |
Directions:
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.
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.
3. Sprinkle inside of mushroom caps with salt and pepper. Stuff with couscous mixture. Place in an 11-in. x 7-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until stuffing is lightly browned. Yield: 6 servings.
|
|