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
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Oyebamiji Ayoade
[email protected]These stuffed mushrooms were a bit too spicy for my taste. I would have preferred a milder flavor.
Nayomi Kavinda
[email protected]I made these stuffed mushrooms for my family and they loved them. They're a great way to get your kids to eat more vegetables.
Yvonne Chavez
[email protected]These stuffed mushrooms were a delicious and elegant appetizer. I would definitely serve them again at my next party.
Adelaide Garrison
[email protected]The mushrooms were a bit too dry for my taste. I would have preferred a more moist stuffing.
Roka Aiad
[email protected]I thought the recipe was a bit too complicated. I would have preferred a simpler recipe.
Bongiwe Moale
[email protected]These stuffed mushrooms were very easy to make and they turned out great. I will definitely be making them again.
MR MATU
[email protected]I'm not a fan of mushrooms, but I actually really enjoyed these stuffed mushrooms. The couscous stuffing was very flavorful and the mushrooms were cooked perfectly.
Neveen emad Emad
[email protected]These stuffed mushrooms were a big hit at my party. Everyone loved them!
Ogundunmade Ebunoluwa
[email protected]I thought the flavor of the mushrooms was a bit overpowering. I would have preferred a more subtle flavor.
Smith Ansumana
[email protected]These stuffed mushrooms were a great appetizer. They were easy to make and very flavorful. I would definitely recommend them to others.
Arnold venzor
[email protected]The mushrooms were a bit too oily for my liking. I would have preferred a drier stuffing.
Som Limbu
[email protected]These mushrooms were a bit bland for my taste. I think I would have preferred a more flavorful stuffing.
Tachoue Pluviose
[email protected]I'm not a vegetarian, but I'm always looking for new ways to incorporate more vegetables into my diet. These stuffed mushrooms are a great way to do that. They're packed with flavor and nutrients.
Yousif Muthana
[email protected]I made these for a potluck and they were a huge success. Everyone loved them! I will definitely be making them again.
Johnsongill004 gill004
[email protected]This dish was easy to make and very affordable. I used a variety of mushrooms, including cremini, shiitake, and oyster mushrooms, and they all worked well. The couscous stuffing was also very versatile. I added some chopped sun-dried tomatoes and pin
Lutalo Latifah
[email protected]I followed the recipe exactly and the mushrooms turned out perfectly. They were cooked through but still had a bit of a bite to them. The couscous stuffing was moist and flavorful, and the Parmesan cheese added a nice touch of richness.
Sachini Kapurubandara
[email protected]I'm not usually a fan of couscous, but I loved it in this recipe. The mushrooms provided a savory base, while the couscous added a light and fluffy texture. The addition of herbs and spices gave the dish a wonderful flavor.
Alo Hamz
[email protected]These stuffed mushrooms were a hit at my dinner party! The combination of earthy mushrooms, fluffy couscous, and tangy tomatoes was divine. I especially loved the crispy Parmesan crust.