Grilled Couscous Stuffed Mushrooms Recipes

COUSCOUS-STUFFED MUSHROOMS

"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.

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 16

Couscous-Stuffed Mushrooms image

Steps:

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. , 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. , 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.

Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 416mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.

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

GORGONZOLA STUFFED GRILLED MUSHROOMS

Provided by Bobby Flay

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

Gorgonzola Stuffed Grilled Mushrooms image

Steps:

Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

Ingredients

1/4 cup olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
16 large button mushrooms, stems removed and finely chopped
2 cups fresh bread crumbs
1/4 finely chopped fresh parsley
Dash of hot pepper sauce
4 ounces Gorgonzola cheese, crumbled

GRILLED STUFFED PORTOBELLO MUSHROOMS

A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!

Provided by Michael

Categories Everyday Cooking Vegetarian

Time 35m

Yield 4

Number Of Ingredients 7

Grilled Stuffed Portobello Mushrooms image

Steps:

Preheat grill for medium heat.
In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g

Ingredients

½ cup finely chopped red bell pepper
1 clove garlic, minced
¼ cup olive oil
¼ teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
4 portobello mushroom caps