|Mushrooms||1 Pound (30 Pieces)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Seeded jalapeno||1⁄2 (Fresh Or Pickled, 1/2 To 3/4 Inch)|
|Zucchini||1⁄2 Small, quartered, chopped to make 1/2 cup|
|Fresh cilantro sprigs||3 Tablespoon|
|Finely chopped red bell pepper||1⁄3 Cup (5.33 tbs), chopped by hand|
|Corn kernels||1⁄3 Cup (5.33 tbs), thawed (Fresh Or Frozen)|
|Black beans||1⁄3 Cup (5.33 tbs), rinsed and patted dry (Cooked Or Canned)|
|Ground cumin||1 Teaspoon|
|Sour cream/Yogurt||2 Tablespoon (Regular, Low-Fat, Or Nonfat)|
To Marinate: Wipe mushrooms clean and with a small knife or spoon, cut out stems to make deep cups.
Reserve stems for another use.
To make marinade, in a plastic zipper bag or glass bowl, combine vinegar, oil, garlic, and salt.
Add mushrooms, shake or toss well to coat, and marinate in the refrigerator from 1 to 4 hours, tossing once or twice.
To Make Filling: Place couscous and 1/3 cup water in a medium micro-wavesafe bowl.
Microwave, covered, on high (100%) 3 to 4 minutes, or until water is absorbed.
Remove from oven and stir.
Meanwhile, in a food processor with the metal blade, process jalapeno until minced, scraping sides.
Add zucchini and cilantro and pulse until very finely chopped but not pureed.
(Do not process red pepper or it will bleed into the other vegetables.) Remove to a medium bowl and stir in red pepper, corn, beans, cumin, 1 teaspoon marinade from mushrooms, sour cream or yogurt, and salt to taste.
(Filling may be refrigerated overnight.) To Assemble: Up to 6 hours before serving, blot mushrooms with paper towels.
Salt the insides and fill with rounded teaspoonfuls of filling.
If not serving immediately, cover with plastic wrap and refrigerate up to 6 hours.
Before serving, garnish each with a small sprig of cilantro, if desired.
Serving size: Complete recipe
Calories 1525 Calories from Fat 731
% Daily Value*
Total Fat 83 g127.3%
Saturated Fat 13.9 g69.6%
Trans Fat 0 g
Cholesterol 15.6 mg5.2%
Sodium 978.4 mg40.8%
Total Carbohydrates 158 g52.8%
Dietary Fiber 31.4 g125.5%
Sugars 22.8 g
Protein 44 g88.8%
Vitamin A 99.4% Vitamin C 173.9%
Calcium 23.4% Iron 51.6%
*Based on a 2000 Calorie diet