Best Grilled Couscous Stuffed Mushrooms 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.
GORGONZOLA STUFFED GRILLED MUSHROOMS
Steps:
- Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.
GRILLED STUFFED PORTOBELLO MUSHROOMS
A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!
Provided by Michael
Categories Everyday Cooking Vegetarian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat.
- In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
- Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g
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
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