Best Couscous Stuffed Mushrooms Recipes

COUSCOUS-STUFFED MUSHROOMS

Couscous-Stuffed Mushrooms image

"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

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

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.

GRILLED COUSCOUS-STUFFED MUSHROOMS

Grilled Couscous-Stuffed Mushrooms image

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

Ingredients

4 portobello mushrooms, gills removed
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1/2 cup fat-free reduced-sodium chicken broth
3/4 cup chopped seeded tomatoes
2/3 cup ATHENOS Traditional Crumbled Feta Cheese
1/2 cup couscous, uncooked
1/4 cup sliced Kalamata olives
3 Tbsp. chopped fresh oregano

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