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Stuffed Mushroom Caps With Couscous

Healthycooking's picture
Ingredients
  Walnuts 1⁄4 Cup (4 tbs), chopped
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Shallots 3 , chopped
  Soy sauce 1 1⁄2 Tablespoon (such as tamari)
  White wine 1 Cup (16 tbs)
  Mushrooms 12 Medium, washed and stems removed (Small-capped)
  Chicken stock/Vegetable stock /purified water 1⁄2 Cup (8 tbs)
  Couscous 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Basil 2 Tablespoon
  Fresh parsley 3 Ounce, chopped (1 bunch)
  Parmesan cheese 1⁄4 Cup (4 tbs), freshly grated
Directions

GETTING READY
1) Preheat oven moderate to 350°F.

MAKING
2) In a baking sheet arrange the walnuts and roast for 5 minutes till light brown.
3) Transfer walnuts into a small bowl.
4) Take a large saute pan and smear with olive oil. Keep over low heat for less than 1 minute.
5) Add garlic and shallots.
6) Stir in soy sauce, wine, and mushrooms. Cook covered under simmering heat for 10 minutes.
7) With a slotted spoon shake the mushrooms to strain out the cooking liquid.
8) Transfer the drained mushrooms into a baking dish keeping the hollow side up.
9) Keep the liquid in the pan.
10) In a separate pot boil stock or water.
11) Add couscous and cook on low heat. Cook covered over simmering heat for 2 minutes.
12) Take off from heat and keep covered for another 10 minutes. The Liquid should be absorbed.
13) Add the couscous into the saute pan along with the reserved liquid.
14) Cook covered under low heat until all the liquid is absorbed.
15) Season mushroom caps with salt and pepper.
16) Add nuts, herbs, and Parmesan cheese into the cooked couscous.
17) With a tablespoon, spoon small mound of filling inside the cap of each mushroom.
18) Bake for 10 minutes until light brown on top.

SERVING
19) Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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