Best 2 Couscous Stuffed Mushrooms Recipes

Indulge in a culinary journey with our exquisite selection of couscous-stuffed mushroom recipes. These delightful dishes combine the earthy flavors of mushrooms with the fluffy texture of couscous, creating a symphony of flavors that will tantalize your taste buds. From the classic combination of herbs and vegetables to the unique blend of spices and exotic ingredients, each recipe offers a distinct culinary experience. Explore the diverse options ranging from vegetarian delights to meat-filled extravaganzas. Whether you prefer a quick and easy weeknight meal or an impressive dinner party centerpiece, our recipes cater to every occasion. Embark on a culinary adventure and discover the perfect couscous-stuffed mushroom recipe that will become a staple in your kitchen.

Here are our top 2 tried and tested recipes!

MUSHROOM COUSCOUS

Mushroom Couscous image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.

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

Ingredients

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

Tips:

Choose fresh, firm mushrooms. The best mushrooms for stuffing are those that are about 2 inches in diameter and have a smooth, unbroken cap.

Clean the mushrooms thoroughly. Use a damp cloth or paper towel to wipe away any dirt or debris from the mushrooms. Be careful not to soak the mushrooms, as this can make them soggy.

Remove the stems from the mushrooms. You can do this by gently twisting the stem off or by using a sharp knife to cut it off.

Cook the couscous according to the package directions. Once the couscous is cooked, fluff it with a fork and let it cool slightly.

Prepare the filling. While the couscous is cooking, prepare the filling for the mushrooms. This can include anything from sautéed vegetables to cooked meat or seafood.

Stuff the mushrooms. Once the filling is prepared, stuff it into the mushroom caps. You can use a spoon or your fingers to do this.

Bake the mushrooms. Place the stuffed mushrooms in a baking dish and bake them at 375 degrees Fahrenheit for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.

Conclusion:

Couscous stuffed mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are also a great way to use up leftover couscous and vegetables. With a little creativity, you can create a variety of different stuffing recipes to suit your taste. So next time you are looking for a quick and easy meal, give couscous stuffed mushrooms a try.