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Stuffed Mushrooms

These mouth-watering, delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my family's absolute favorite. Couscous, cheeses and the nuts provide a delicious stuffing for fresh mushrooms. This wonderful appetizer brings out an exciting combination of flavors and textures. It's certain to impress! 


Posted on November 30, 2009

IngredientsStuffed Mushrooms

18 medium fresh button mushrooms

3 green onions chopped

3 garlic cloves, minced

Olive oil

1 cup dry white wine or chicken broth

2 tbsp soy sauce

Filling

½ cup reduced sodium chicken broth

¼ cup uncooked couscous

1/3 cup fresh parsley, minced

¼ Romano or Parmesan cheese, grated

1 egg, lightly beaten

2 tbsp. toasted walnuts, chopped

Salt and black pepper

Directions

1. Remove mushrooms stems; discard.

2. In a large skillet, sauté onions and garlic in oil until soft. Stir in wine or broth and soy sauce; add mushroom caps. Simmer the mushroom caps for 5-6 min until they are tender.

3. Remove the mushrooms with a slotted spoon, reserving the liquid in the skillet. Place the mushrooms stems side down on a paper towel.

The filling

4. In the saucepan, bring the broth to a boil, add the couscous, remove from heat, cover and let stand for 5 min.

5. Fluff with fork, add the reserved mushroom liquid, cover and cook until all the liquid is absorbed.

6. Add the rest of the ingredients (parsley, basil, cheese, egg, walnuts) and toss gently.

7. Sprinkle the inside of the mushrooms with salt and pepper, stuff with couscous mixture.

8. Place the mushrooms in a baking pan sprayed with nonstick cooking spray and bake at 350 F for 15-20 min.

 

 

 

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