Best 5 Couscous Stuffed Mushroom Caps Recipes
Couscous stuffed mushroom caps are a delectable and versatile dish that can be enjoyed as an appetizer, side dish, or even a main course. With their savory filling and tender texture, these stuffed mushrooms are a surefire hit for any occasion. In this article, we will provide you with a comprehensive guide to creating the best couscous stuffed mushroom caps, including tips for selecting the right ingredients, preparing the mushrooms, and achieving the perfect balance of flavors. Whether you are a novice cook or an experienced chef, this article will equip you with the knowledge and techniques necessary to create a delicious and memorable dish.
Here are our top 5 tried and tested recipes!
COUSCOUS-STUFFED MUSHROOMS
"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
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.
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
COUSCOUS CAPS
Couscous makes a pleasant change from bread crumbs in these savory appetizers-and provides nice texture. -Kendra Doss, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 appetizers.
Number Of Ingredients 9
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 26 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 49mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
STUFFED MUSHROOM CAPS
Make and share this Stuffed Mushroom Caps recipe from Food.com.
Provided by Evie3234
Categories Pork
Time 35m
Yield 10 stuffed mushroom caps
Number Of Ingredients 9
Steps:
- Preheat oven to a hot 220C degrees.
- Line a 13x11 oven tray with foil; grease the foil.
- Remove mushroom stalks from the caps; chop finely.
- Arrange caps on tray.
- Heat oil in frying pan, add bacon.
- Cook over medium heat for 3 minutes, stirring occasionally.
- Add chopped mushroom stems.
- Cook over high heat for 2 minutes.
- Remove pan from heat.
- Transfer the mixture to a medium bowl.
- Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined.
- Divide bacon and mushroom mix evenly into 10 portions.
- Press mix into each cap.
- Bake for 12 minutes or until lightly golden.
Nutrition Facts : Calories 89.7, Fat 6.3, SaturatedFat 1.7, Cholesterol 26.4, Sodium 124.4, Carbohydrate 5, Fiber 0.5, Sugar 0.8, Protein 3.5
GRILLED COUSCOUS-STUFFED MUSHROOMS
Bring a little Greek to your grill! Our Grilled Couscous-Stuffed Mushrooms are topped with flavorful feta cheese and tasty Kalamata olives.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Remove stems from mushrooms; chop stems. Brush both sides of mushroom caps evenly with 1/4 cup dressing.
- Heat remaining dressing in medium skillet on medium heat. Add chopped stems; cook and stir 6 min. or until tender. Stir in chicken broth; bring to boil. Stir in remaining ingredients; cover. Remove from heat. Let stand 5 min. Fluff with fork.
- Grill mushrooms, top sides up, 5 min; turn. Top with couscous mixture; grill 5 min. until mushrooms are tender and filling is heated though.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g
Tips:
- Choose the right mushrooms. Portobello mushrooms are a great option for stuffing because they are large and have a meaty texture. You can also use cremini or white button mushrooms, but they will be smaller and less hearty.
- Clean the mushrooms thoroughly. Use a damp cloth to wipe away any dirt or debris from the mushrooms. You can also rinse them under cold water, but be sure to pat them dry before stuffing them.
- Remove the stems from the mushrooms. Use a sharp knife to carefully remove the stems from the mushrooms. You can discard the stems or save them for another recipe.
- Prepare the couscous according to the package directions. Fluff the couscous with a fork before using it in the stuffing.
- Mix the couscous with the other stuffing ingredients. In a large bowl, combine the cooked couscous, chopped vegetables, herbs, and seasonings. Stir until everything is well combined.
- Stuff the mushrooms. Spoon the couscous stuffing into the mushroom caps. You can use a spoon or your hands to do this. Be careful not to overstuff the mushrooms, or they will burst open during cooking.
- Bake the mushrooms. Place the stuffed mushrooms on a baking sheet and bake them in a preheated oven until they are tender and the stuffing is cooked through. The cooking time will vary depending on the size of the mushrooms and the type of oven you are using.
- Serve the mushrooms. Stuffed mushrooms can be served as an appetizer, main course, or side dish. They can be enjoyed hot or cold.
Conclusion:
Stuffed mushrooms are a delicious and versatile dish that can be enjoyed on any occasion. They are easy to make and can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that everyone will love.
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