Stuffed Mushroom Caps with Couscous
From helewes 16 years ago
- 35 minutes to make
- Serves 6
Couscous is a mildly nutty-tasting grain that comes from North Africa. It makes a great stuffing, especially for a small cavity like a mushroom, because it's so moist. When the stuffed mushrooms are baked, the full flavor of the couscous and the mushrooms really come through. Read more These will go fast! See less
Ingredients
- 1/4 cup chopped walnuts shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 2 cloves garlic, minced shopping list
- 3 shallots, chopped shopping list
- 1-1/2 tablespoons natural soy sauce (such as tamari) shopping list
- 1 cup white wine shopping list
- 12 medium small-capped mushrooms, washed and stems removed shopping list
- 1/2 cup chicken or vegetable stock or purified water shopping list
- 1/4 cup couscous shopping list
- salt shopping list
- Freshly ground pepper shopping list
- 2 tablespoons chopped fresh basil shopping list
- 1 bunch fresh parsley, chopped shopping list
- 1/4 cup freshly grated shopping list
- parmesan cheese shopping list
How to make it
- Spread the walnuts on a baking sheet and roast for 5 minutes, just until they turn slightly more brown. Pour them into a small bowl.
- Set a large sauce pan with the olive oil over low heat for less than 1 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 that the cooking liquid falls back into the pan, then transfer the drained mushrooms to a baking dish, arranging them hollow side up. Reserve the liquid in the pan.
- Cook the couscous by bringing the vegetable stock or water to a boil in a separate pot. Pour in the couscous, lower the heat, and simmer covered for 2 minutes. Remove from the heat and let stand, covered, for 10 minutes. All the liquid should be absorbed. Now, dump the couscous into the sauce pan with the reserved liquid, cover, and cook over low heat until all the liquid is absorbed.
- Lightly salt and pepper the mushroom caps. Finish the stuffing by mixing the nuts, herbs, Parmesan cheese 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.
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