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TEST KITCHEN APPROVED

Couscous-Stuffed Mushrooms

Name: Couscous-Stuffed Mushrooms
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 18 medium fresh mushrooms; 3 green onions, chopped; 2 garlic cloves, minced; 1 tablespoon olive oil; 1 cup dry white wine or chicken broth; 2 tablespoons reduced-sodium soy sauce; FILLING:; 1/2 cup reduced-sodium chicken broth; 1/4 cup uncooked couscous; 1/3 cup minced fresh parsley; 2 tablespoons chopped fresh basil or 2 teaspoons dried basil; 1/4 cup grated Romano cheese; 1 egg white, lightly beaten; 2 tablespoons chopped walnuts, toasted; 1/4 teaspoon salt; 1/8 teaspoon pepper

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 30 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Lee Bremson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

"Because so many people are watching their weight nowadays, I came up with these light bites that everyone enjoys," writes Lee Bremson of Kansas City, Missouri.

TEST KITCHEN APPROVED

Couscous-Stuffed Mushrooms

1 Reviews Add your review

Yield:6 servings

Prep:30 min

Cook:15 min

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Ingredients

18 medium fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 cup dry white wine or chicken broth
2 tablespoons reduced-sodium soy sauce
filling:

1/2 cup reduced-sodium chicken broth
1/4 cup uncooked couscous
1/3 cup minced fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/4 cup grated Romano cheese
1 egg white, lightly beaten
2 tablespoons chopped walnuts, toasted
1/4 teaspoon salt
1/8 teaspoon pepper

Text Ingredients

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Directions

1
Remove mushroom stems; discard or save for another use. Set caps aside. In a large nonstick skillet, saute onions and garlic in oil for 1 minute. Stir in wine or broth and soy sauce; add mushroom caps. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender. Remove mushrooms with a slotted spoon, reserving liquid in skillet. Place mushrooms stem side down on paper towels.

2
In a large saucepan, bring broth to a boil. Stir in couscous. Remove from he heat; cover and let stand for 5 minutes. Fluff with fork; add to reserved mushroom liquid. Cover and cook on low until liquid is absorbed, about 5 minutes. Add the next five ingredients and toss gently.
3
Sprinkle inside of mushroom caps with salt and pepper. Stuff with couscous mixture. Place in an 11x7-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until stuffing is lightly browned.