MUSHROOM COUSCOUS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.
MOROCCAN STUFFED MUSHROOMS
Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Remove stems from mushrooms and finely chop stems; set caps aside. In a large nonstick skillet, saute the onion, carrot and chopped stems in oil until crisp-tender., Add the garlic, salt, cumin and coriander. Cook and stir for 1 minute. Add broth and currants; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. Fluff with a fork. Stir in parsley and mint. Stuff into mushroom caps., Place on a baking sheet. Bake at 400° until mushrooms are tender, 10-15 minutes.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
COUSCOUS WITH MUSHROOMS
This fluffy and flavorful couscous takes only moments to prepare. "I use couscous a lot because it cooks quickly and is so versatile-you can add almost any vegetable to it." Claudia Ruiss - Massapequa, New York
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the first five ingredients; bring to a boil. Stir in couscous and mushrooms. Remove from the heat; let stand, covered, for 5-10 minutes or until liquid is absorbed. Fluff with a fork.
Nutrition Facts : Calories 230 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 794mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.
COUSCOUS-STUFFED MUSHROOM CAPS
Make and share this Couscous-Stuffed Mushroom Caps recipe from Food.com.
Provided by zeldaz51
Categories Vegetable
Time 50m
Yield 12 mushroom caps, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 Fahrenheit.
- Spread the walnuts on a baking sheet and roast them for 5 minutes, just until they turn slightly more brown (this can also be done in a small skillet on top of the stove. Stir them constantly so they don't burn).
- Set a large saute pan containing the oil over low heat for less than a minute. Drop in the garlic and the shallots. Add the soy sauce, wine, and mushrooms and simmer covered until the mushrooms are tender, about 10 minutes. Use a slotted spoon to shake the mushrooms so the cooking liquid falls back into the pan (reserve the liquid), then place the drained mushrooms, cavity-side-up, in a baking dish.
- Bring the stock or water to a boil in a separate pot, pour in the couscous, reduce the heat, and simmer covered for two minutes. Remove from heat and let it stand, covered, for 10 minutes, until all the liquid is absorbed. Dump the couscous into the skillet with the reserved mushroom liquid and cook over low heat until all the liquid is absorbed.
- Lightly season the mushroom caps with salt and pepper. Mix the remaining ingredients, including the nuts, into the cooked couscous. Using a tablespoon, pile a small mound of filling inside the cap of each mushroom. Bake for 10 minutes or until the stuffing is lightly browned on top.
Nutrition Facts : Calories 181.6, Fat 9.4, SaturatedFat 1.8, Cholesterol 4.3, Sodium 359.1, Carbohydrate 12.7, Fiber 1.7, Sugar 1.8, Protein 6.2
GRILLED COUSCOUS-STUFFED MUSHROOMS
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
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
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