COUSCOUS CAPS

Couscous Caps image

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

Time 40m

Yield 20 appetizers.

Number Of Ingredients 9

Ingredients

20 large fresh mushrooms
4 green onions, chopped
1 cup reduced-sodium chicken broth, divided
1/3 cup uncooked whole wheat couscous
1/4 cup grated Parmesan cheese, divided
4 teaspoons reduced-fat mayonnaise
1 teaspoon dried basil
1/2 teaspoon dried tarragon
1/2 teaspoon paprika

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.