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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Allison Chambers
[email protected]These mushrooms are so easy to make and they're always a hit with my family.
Anita Shaw
[email protected]I've made this recipe several times and it's always a hit. I love the versatility of the couscous stuffing - you can add whatever vegetables or herbs you like.
ZeeshanBhatti
[email protected]These stuffed mushrooms are perfect for a party appetizer or a light meal. They're always a crowd-pleaser.
Sbongakonke Khathi
[email protected]I love this recipe! It's a great way to use up leftover couscous and vegetables.
Toufiq Khan
[email protected]This is a great recipe for a quick and easy weeknight meal. The couscous stuffing is so versatile, you can add whatever vegetables or herbs you like.
Lexington Strckland
[email protected]I made these for my vegetarian friends and they loved them! The couscous stuffing is so flavorful and the mushrooms are cooked to perfection.
Dawn Collins
[email protected]These mushrooms are so easy to make and they're always a hit with my family.
Amen Mana
[email protected]I've made this recipe several times and it's always a hit. I love the versatility of the couscous stuffing - you can add whatever vegetables or herbs you like.
Florence Pearless
[email protected]These stuffed mushrooms are perfect for a party appetizer or a light meal. They're always a crowd-pleaser.
wonderhoy
[email protected]I love this recipe! It's a great way to use up leftover couscous.
Nelisa Dada
[email protected]These mushrooms were easy to make and so delicious. I will definitely be making them again.
Trust Kayuwa
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. The couscous stuffing is so light and fluffy, and the mushrooms are perfectly cooked.
Joel Charles
[email protected]I made these last night and they were delicious! I used a mix of wild and cremini mushrooms, and they turned out so flavorful.
dexalie gray
[email protected]These stuffed mushrooms were a hit at my last dinner party! I loved the combination of couscous, mushrooms, and cheese.