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Confetti-Capped Mushrooms

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  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)
  Couscous 3 Tablespoon
  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)
  Salt To Taste

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.

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Confetti-Capped Mushrooms Recipe