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